Lemon Poppy-Seed Cake
| Yield: | 1 Servings |
| Categories: |
| 1 1/4 | c | All purpose flour; (300 ml) |
| 1/4 | c | Poppy seeds; (50 ml) |
| 4 | ts | Finely chopped grated lemon zest; (20 ml) |
| 1 | ts | Baking powder; (5 ml) |
| 1/4 | ts | Salt; (1 ml) |
| 1/4 | c | Lemon juice; (50 ml) |
| 2 | tb | Sour cream; (25 ml) |
| 1/2 | c | Unsalted butter; softened, (125 ml) |
| 3/4 | c | Granulated sugar; (175 ml) |
| 1/4 | c | Icing sugar; (50 ml) |
| 3 | Eggs | |
| Icing sugar |
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