Lemon Poppyseed Cake • Kroll's Korner

Ingredients

• 1 3/4 cup cake flour
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 2 Tbsp. poppyseeds
• 1 cup granulated sugar
• 2 Tbsp. lemon zest (zest from 2 lemons)
• 1/2 cup unsalted butter, softened to room temperature
• 3 large eggs, room temperature, lightly beaten
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 tsp. lemon extract
• 1/4 cup granulated sugar
• 1/4 cup water
• 1/4 cup lemon juice (juice from 1 lemon)
• 1 cup powdered sugar
• 1-2 Tbsp. lemon juice, fresh
• 1 Tbsp. heavy cream or milk (optional to thin out glaze)