Whole Lemon Poppy Seed Cake

1. Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C) and ready your 8- or 9-inch cake pan by spraying it with nonstick spray and lining the bottom with parchment paper.

2. Blend Lemon and Sugar

Blend the medium-large lemon together with 1¼ cups (250 grams) of granulated sugar in a food processor or blender.

3. Incorporate Butter

Incorporate ½ cup (115 grams) of unsalted butter into the lemon and sugar mixture in the blender.

4. Add Eggs and Sour Cream

Add 3 large eggs and ½ cup (120 grams) of sour cream to the mixture and blend until uniform and smooth.

5. Add Dry Ingredients

Add ¼ teaspoon of fine sea salt and 2 teaspoons of baking powder to the batter, blending briefly until just combined.

6. Fold in Flour and Poppy Seeds

Add 1⅔ cups (215 grams) of all-purpose flour and 2 tablespoons of poppy seeds to the mixture and pulse gently to combine.

7. Bake the Cake

Pour the batter into the prepared cake pan and bake for 34 to 37 minutes if using an 8-inch pan or 28 to 33 minutes for a 9-inch pan.

8. Prepare the Glaze

Whisk together ½ cup (60 grams) of confectioners' sugar, 1 tablespoon (15 grams) of fresh lemon juice, and 1 tablespoon (20 grams) of corn syrup in a bowl.

9. Glaze and Serve

Once the cake is baked, cool in the pan for about 5 minutes, unmold onto a rack over a cake plate, and then spoon or spatula the glaze over the cake.