Lemon Poppy Seed Cake

To prepare the lemon poppy seed cake, first melt the butter in a saucepan or microwave, then add the poppy seeds 1 and the grated lemon zest 2. Stir and let the mixture infuse at room temperature for a few minutes 3.

Place the eggs in the bowl of a stand mixer fitted with a whisk attachment 4, start it at medium-low speed and add the sugar 5. Increase the speed and mix for 2 minutes, then pour in the infused butter 6.

At this point, slightly lower the speed and add the cream in a slow stream 7. In a separate bowl, mix the flour with the baking powder 8 and the salt 9.

Incorporate the dry ingredients by increasing the speed again 10 and continue to work the mixture until it is well-whipped 11. Grease a 10x3.5x3-inch pan and fill it with the batter 12. Bake in a preheated static oven at 340°F for 55 minutes.

Check the cooking with a toothpick and remove from the oven, then let it cool for about twenty minutes 13. Meanwhile, prepare the glaze: pour the powdered sugar and lemon juice into a small bowl 14 and mix until it reaches a dense and homogeneous consistency 15.

Turn the loaf upside down on a wire rack with a tray underneath, then pour the glaze over the entire surface 16, letting it drip down the sides 17. Let the glaze dry at room temperature and serve your lemon poppy seed cake 18!