Lemon poppy cake

1. Preheat the oven to 350°F / 180°C and line a 10 inch/ 25 cm long loaf pan with parchment paper or grease it with butter.
2. Place the softened butter in a large bowl with the sugar and the lemon zest.
3. Mix on medium speed with an electric mixer for about 3 minutes until smooth.
4. Add the vanilla, then the eggs in three additions while running the mixer on medium speed until well incorporated.
5. Then add the sour cream and lemon juice and mix again to incorporate them.
6. Finish by adding the dry ingredients, flour, baking powder, salt and poppy seeds and mix this time with a flexible spatula until the mixture is homogeneous and a bit grainy.
7. Pour the mixture into the prepared loaf pan and smooth the top.
8. Bake in the oven for about 50 to 55 minutes, check the cake by sticking a knife or a toothpick in the center of the cake, if it comes out clean without liquid batter is that it is cooked otherwise extend the cooking time by a few minutes.
9. Let the lemon poppy cake cool completely in its mold before unmolding it.

Lemon glaze

1. Place the confectioners' sugar in a small bowl with the lemon juice or water and mix with a fork until the mixture is smooth. If the mixture seems too liquid, add more confectioners' sugar and if it seems too thick, add water in small drops.
2. Pour the lemon glaze over your lemon poppy seed cake and decorate with lemon zest.