📖 Instructions

1. Preheat the Oven: Get started by preheating your oven to 350°F (175°C). Position a rack in the center of the oven to ensure even baking. Having the oven properly preheated is crucial for the cake to rise correctly.
2. Prepare the Pan: Grease a 9-inch springform pan with butter or cooking spray. Cut a circle of parchment paper to fit the bottom of the pan, and place it inside. This will prevent the cake from sticking and make it easier to remove once baked. I had one incident where I didn't line the bottom, what a mess!
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium speed until the mixture is light and fluffy – about 3-5 minutes. This step is vital for incorporating air into the batter, which results in a tender crumb.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. If the mixture starts to look curdled, add a tablespoon of flour from the measured amount. I sometime like to add a dash of vanilla here for a deeper flavor, though it isnt for everyone!
5. Incorporate Lemon Zest and Juice: Stir in the lemon zest and lemon juice. The zest adds a vibrant citrus flavor, while the juice provides moisture and tanginess. Mix until just combined, being careful not to overmix.
6. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the baking powder is evenly distributed throughout the flour.
7. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. The batter should be smooth and creamy.
8. Stir in Poppy Seeds: Gently fold in the poppy seeds. Distribute them evenly throughout the batter. Poppy seeds add a subtle nutty flavor and a delightful textural contrast.
9. Pour Batter into Pan: Pour the batter into the prepared springform pan and spread it evenly. Gently tap the pan on the counter to release any air bubbles.
10. Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
11. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set slightly and prevents it from cracking when you remove it from the pan.
12. Release and Cool Completely: Carefully release the sides of the springform pan. Transfer the cake to a wire rack to cool completely. Make sure the cake is completely cool before glazing, as the glaze will melt if the cake is still warm.
13. Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice or powdered sugar as needed to achieve the desired consistency. The glaze should be thick enough to coat the cake but thin enough to drizzle easily.
14. Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set for about 15-20 minutes before serving. The glaze will harden slightly, creating a beautiful, glossy finish.
15. Garnish (Optional): Garnish with additional lemon zest or a few fresh spring flowers for a beautiful presentation. This step is totally optional, but it adds a lovely finishing touch!