Preheat oven to: Sea Level - 350° F.High Altitude - 365° F.
Line a 9-inch cake pan with parchment and spray with a light coat to prevent cake from sticking; set aside.
In a medium bowl, whisk flour, poppy seeds, salt, baking powder and soda.
In a small bowl, whisk milk and lemon juice. We’re making buttermilk, so the lemon juice will cause the milk to curdle and the mixture will look slightly thickened.
In a large bowl with an electric mixer beat butter, sugar and lemon zest until creamy and fluffy; make sure to scrape the sides of the bowl along the way. This should take close to four minutes, seems long but these cakes are the time. Switch the mixer to low, then add one egg at a time until incorporated, then vanilla.
With your mixer still on low, alternate adding flour and milk to the butter mixture, begin and end with flour. With each addition, mix until just incorporated. The batter will look loose or separated in parts, that’s okay.
Pour the batter into the cake pan; spread and smooth even with a spatula. On a dishtowel on the counter, tap the pan a few times to further even and remove air bubbles. Bake for 30-40 minutes.
Done is when a toothpick in the center of the cake comes out clean. Remove the cake and allow to cool in pan on a wire rack for 10 minutes. Carefully remove the cake (leaving the parchment in place) and let cool completely on a wire rack.
If wanting to make cookie shapes -Dip a cookie cutter in powdered sugar; shake excess.Push the cutter through cake; as the cutter moves toward the bottom place fingers along the top cutter edge.Lift cutter and cake and carefully loosen then press to release the shape.
Lemon Poppy Glaze
When ready to serve - in a small bowl, whisk sour cream, lemon juice, and salt. Add ½ to 1 cup powdered sugar at a time until incorporated, then stir half the poppy seeds and zest. Spoon or drizzle over cakes, then garnish with the remaining seeds and lemon zest.
Delight in baby cakes.
Notes
Adapted from Bake From Scratch Magazine—photos, recipes, layout—perfection!
Cakes will keep in an airtight container for about three to four days.