Lemon Poppy Seed Cake (Print Version)

# Ingredients:

01 - 1 cup all-purpose flour.
02 - 1/3 cup 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 vegetable oil.
07 - 2 tablespoons poppy seeds.
08 - 1/2 cup lemon juice.
09 - 2 tablespoons lemon zest.
10 - 1/2 teaspoon vanilla extract.
11 - 1/2 cup whole milk for topping.
12 - 2 tablespoons butter for topping.
13 - 2 tablespoons sugar for topping.
14 - 1 cup confectioners sugar.
15 - 2 tablespoons milk for glaze.

# Instructions:

01 - Heat oven to 375°F and line springform pan.
02 - Whisk flour, sugar, baking powder and salt.
03 - Beat eggs and oil, combine with dry ingredients.
04 - Stir 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 sugar and milk, pour over cooled cake.

# Notes:

01 - Can freeze without glaze.
02 - Keeps 2-3 days at room temp.
03 - Don't refrigerate.

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