Lemon Poppy Seed Cake with Lemon Glaze
INGREDIENTS
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1 cup poppy seeds
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1 cup milk (full fat recommended)
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2 tbsp honey
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1/2 cup (1 stick) unsalted butter (room temperature)
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3/4 cup vegetable oil - canola and coconut work well
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1 1/2 cups sugar
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4 eggs separated (room temperature)
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3 tbsp lemon zest
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3 tbsp freshly squeezed lemon juice
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1 1/2 tsp vanilla
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1 cup sour cream (full fat recommended)
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2 1/2 cups flour
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1 tsp baking soda
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1 tsp salt
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1 cup powdered sugar
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2 tbsp freshly squeezed lemon juice
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1 cup powdered sugar
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3 tbsp fresh lemon juice
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1 tbsp water
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Powdered sugar for dusting (optional)
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9-10 inch Bundt cake pan, electric mixer, sifter, wire cooling rack & parchment paper (optional)
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