Lemon poppy seed cake

This is my go-to cake recipe for the summer time. On occasion I will add blueberries but the recipe is fantastic on its own. I recently made this for a dear friend for her birthday and felt somewhat bad for not making one to keep at home. 3 days later, I made another one for Blake and me...


Lemon Cake

For the Cake
1 3/4c white flour
3/4 c sugar
2t baking powder
1/4t salt
1 egg, room temp
1c milk
1/4c oil (canola or vegetable)
2T lemon juice (fresh or squeeze bottle)
1-2t lemon peel
2T poppy seeds

For the glaze 
2T lemon juice
1/4+ powdered sugar

Preheat oven to 350

Lightly grease or spray a bread pan (I'm sure you could use a 8 inch round pan but I have always used a bread pan. If you use an 8 inch pan, make sure to change the baking time. It will likely be a shorter bake time)
In a large bowl mix flour, sugar, baking powder and salt. In a different bowl, mix egg, milk, oil and lemon juice. Add wet mixture to dry mixture. Add lemon peel and poppy seed and mix until large lumps are incorporated.
Pour mixture into baking pan and light tap pan on the counter. This will cause the bubbles to agitate to the top of the mix
Bake in preheated oven for about 40-50 (remember! If you use a different pan, check after 30 minutes or so)
To check to see if cake is done, puncture center with a butter knife or toothpick. If it comes out clean, it's finished. If it's still runny and sticks tot he knife, it needs more time.

While the cake is baking, mix glaze ingredients. I NEVER measure how much powdered sugar I put in. If the consistency resembles the glaze you see on a glazed donuts then it should be finished. Add a little powdered sugar at a time.

After the cake comes out of the oven, poke a few holes with a knife and then pour glaze over the cake. The holes help the glaze absorb in to the cake.