Michel's Lemon Poppy Seed Cake
2 cups all-purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon No. 26 Pumpkin Love Spice Blend
2 tablespoons poppy seeds
Zest and juice of 2 lemons
1 cup powdered sugar
2-3 tablespoons lemon juice
Preheat your oven to 350°F (175°C). Butter and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, mix together the flour, baking powder, and salt. Set this aside.
In a large bowl, beat the butter until it is creamy and smooth. Gradually add the sugar and continue to beat until the mixture is light and fluffy.
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Add the lemon zest and mix it in.
Add half of the flour mixture to the butter mixture and mix until just combined. Add the sour cream and lemon juice, mix well. Then add the remaining flour mixture, The Pumpkin Love Spice Blend, and the poppy seeds, mixing until just combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
Allow the cake to cool in the pan for 10 minutes, then remove from the pan and place on a wire rack.
While the cake is still warm, brush the lemon glaze over the top, allowing it to sink into the cake.
Let the cake cool completely before serving.
Please remember that baking times may vary depending on your oven. It's always a good idea to start checking the cake a little before the suggested baking time ends. Enjoy your baking!