Ingredients
1-1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. fresh lemon zest, finely grated
1/4 tsp. salt
1 cup butter, softened
3/4 cup sugar
2 large eggs
2 tbsp. poppy seeds
1-1/2 cups powdered sugar
3 tbsp. fresh lemon juice

Directions
Preheat oven to 375 degrees F. Butter a 9-inch round cake pan.

Use a whisk to combine the flour, baking powder, lemon zest and salt in a bowl. In another bowl, use an electric mixer at medium speed to beat the butter and sugar together until it is pale and fluffy, about 2 to 3 minutes. Add the eggs and beat until combined. Reduce the speed to low then add the flour mixture and poppy seeds and mix until just combined. Transfer the batter to the prepared cake pan and smooth the top with a spatula.

Place the cake on the middle rack in the oven and bake at 375 degrees F. for 30 minutes or until a wooden toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan on a rack for 5 minutes. Invert the cake onto the rack and allow to cool until just warm. Transfer the warm cake to a cake plate.

Make the glaze by combining the powdered sugar with the lemon juice in a bowl and mixing until smooth. Pour the glaze over the warm cake, spreading it with a spatula and allow it to drip over the edge. Allow the cake to stand until the glaze is set, about 15 minutes, before serving.