By Julie White
My friend and book club compadre, Connie Henry, is an incredible baker. She made this last month for us and we all were very quiet as we ate our cake. You know something is extra special when that happens!
Ingredients:
- 1 3/4 cups of all-purpose flour
- 2 tablespoon grated lemon zest
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup sugar
- 2 eggs
- 1 cup of unsalted butter at room temperature (2 sticks)
(To soften refrigerated butter quickly, pour boiling water into a measuring cup, empty the water and place the cold butter in the hot cup. Cover cup for a few minutes and the butter will soften.)
- 2 1/2 tablespoons poppy seeds
- 1 1/2 cups powdered sugar
- 1/4 cup of fresh squeezed lemon juice
Directions:
Heat oven to 375 degrees. Butter, or spray with Pam baking spray, a 9-inch round cake pan. Combine the flour, baking powder, salt and lemon zest in a bowl. Cream together the softened butter and sugar in a bowl with a mixer until light and fluffy.
Gradually add the eggs until blended. Slowly add the flour mixture and the poppy seeds until the batter is smooth.
Pour the batter into your prepared pan and bake for 30 minutes or until golden brown. An inserted toothpick should come out clean.
While cake is cooling, combine the powdered sugar and lemon juice until smooth. Pour over the warm cake.
You can serve cake warm or at room temperature.
