Lemon Poppyseed Cake

This went quickly the first time I made it (for our 50th anniversary party, when it was competing with lots of brownies and chocolate chip cookies.) Act fast or you may not get any for yourself.

Cake proper

• 1 3/4 C flour
• zest of 2 lemons
• 1 C sugar
• 1/2 C sour cream
• 3 T lemon juice
• 3 eggs
• 1 1/2 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 2/3 C canola oil
• 2 T poppy seeds

Glaze

• 4 t lemon juice
• 1/2 C confectioners' sugar

Preheat oven to 350 degrees F.

Grease and flour an 8-inch loaf pan.

In a small bowl, whisk together flour, baking powder, baking soda, and salt.

In a medium or large bowl, combine lemon zest and sugar with fingers until well mixed.

Whisk in sour cream, 3T lemon juice, and eggs.

Mix in dry ingredients, then oil and poppy seeds.

Bake about an hour, until done by toothpick test. Let cool in pan until OK to touch, then remove from cake pan and let cool on rack (on waxed paper if glazing.)

Optional glaze: mix confectioners' sugar with 4t lemon juice, spread with a pastry brush.

Cool completely before slicing.