Lemon Poppy Seed Cake (Print Version)

# Ingredients:

01 - 1 cup (125g) all-purpose flour.
02 - 1/3 cup (67g) granulated sugar.
03 - 2 1/2 teaspoons baking powder.
04 - 1/2 teaspoon kosher salt.
05 - 3 large eggs, room temperature.
06 - 1/2 cup (109g) vegetable oil.
07 - 2 tablespoons poppy seeds.
08 - 1/2 cup lemon juice (2-3 lemons).
09 - 2 tablespoons lemon zest (2 lemons).
10 - 1/2 teaspoon vanilla extract.
11 - 1/2 cup (122.5g) whole milk, for topping.
12 - 2 tablespoons butter, for topping.
13 - 2 tablespoons sugar, for topping.
14 - 1 cup (125g) confectioners' sugar, for glaze.
15 - 2 tablespoons whole milk, for glaze.

# Instructions:

01 - Heat oven to 375°F, line 7-inch springform pan with parchment.
02 - Combine flour, sugar, baking powder, and salt.
03 - Combine eggs and oil, then mix with dry ingredients.
04 - Mix in poppy seeds, lemon juice, zest, and vanilla.
05 - Pour into pan and bake 30-35 minutes.
06 - Heat milk, butter, and sugar until dissolved.
07 - Poke holes in cake and pour warm milk mixture over.
08 - Mix confectioners' sugar and milk, pour over cooled cake.

# Notes:

01 - Can be frozen without glaze.
02 - Stores 2-3 days at room temperature.
03 - Best not refrigerated.

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