Lemon Poppy Seed Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve as is or with a light lemon glaze if desired.

Spice Level: