Sweet Lemon Cake (Print Version)
# Ingredients:
01 -
1/2 teaspoon vanilla extract.
02 -
1/2 teaspoon kosher salt.
03 -
1/3 cup granulated sugar.
04 -
1/2 cup lemon juice.
05 -
2 1/2 teaspoons baking powder.
06 -
1 cup all-purpose flour.
07 -
3 large eggs, at room temperature.
08 -
1/2 cup vegetable oil.
09 -
2 tablespoons lemon zest.
10 -
2 tablespoons poppy seeds.
11 -
2 tablespoons sugar for topping.
12 -
2 tablespoons butter for topping.
13 -
1/2 cup milk for topping.
14 -
1 cup powdered sugar.
15 -
2 tablespoons milk for the glaze.
# Instructions:
01 -
Set your oven to 375°F and get your springform pan ready with some lining.
02 -
Mix together the flour, sugar, salt, and baking powder in a bowl.
03 -
Whisk the eggs with the oil, then mix it into the dry stuff.
04 -
Fold in the poppy seeds, vanilla, lemon juice, and zest.
05 -
Transfer the batter to your pan and bake for 30-35 minutes.
06 -
Warm up milk, sugar, and butter together until combined.
07 -
Poke holes in the cake and pour the warm milk mix over it.
08 -
Stir together powdered sugar with milk, then drizzle it over the cooled cake.
# Notes:
01 -
Freezing works fine, but skip the glaze.
02 -
Good for 2-3 days if kept on the counter.
03 -
Avoid putting it in the fridge.