Lemon Poppy Seed Cake

Ingredients

For the cake

• 1 3/4 cup cake flour
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 2 Tbsp. poppy seeds
• 1 cup granulated sugar
• 2 Tbsp. lemon zest (zest from 2 Bee Sweet Citrus 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

For the lemon syrup

• 1/4 cup granulated sugar
• 1/4 cup water
• 1/4 cup lemon juice (juice from 1 Bee Sweet Citrus lemon)

For the icing

• 1 cup powdered sugar
• 1-2 Tbsp. lemon juice, fresh
• 1 Tbsp. heavy cream or milk (optional to thin out glaze)

Instructions 

• Preheat the oven to 350°F. Line a light colored aluminum 9×5-inch loaf pan with parchment paper and set aside.
• Sift together the cake flour, baking powder and salt in a medium sized mixing bowl. Then whisk in the poppy seeds. Set aside.
• Combine the sugar and lemon zest together in the bowl for the stand mixer. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cake.
• With the mixer on medium-high speed, beat the butter and lemon sugar together for 4-5 minutes or until light in color and fluffy, scraping down the sides of the bowl as needed.
• Add in the eggs, one at a time, mixing for about 20 seconds in between or until most of the egg is combined.
• Whisk together the heavy cream, milk and lemon extract in a measuring cup. Then on low speed, alternate adding the flour mixture with the heavy cream mixture adding just a little at a time, beginning and ending with the flour mixture. Mix just until combined.
• Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick in the center comes out clean.
• Meanwhile, make the lemon simple syrup. Pour the sugar and water into a small saucepan. Cook over medium heat and stir just until the sugar has dissolved. Remove from heat and stir in the lemon juice. Pour into a glass measuring cup and allow to cool to room temperature.
• While the bread is still warm, poke holes all over the top of the cake with a toothpick and pour the lemon simple syrup all over the cake. Allow the simple syrup to soak into the cake for 15-20 minutes. Use the parchment paper overhang to lift the cake from the pan and set on a cooling rack.
• Cool completely. Then whisk together the ingredients for the glaze until smooth. Pour glaze over the top and spread evenly. Slice and enjoy!