240 g wheat flour, mostly white
100 g sugar
2 lemons, zested and juiced
15 g poppy seeds
6 g (5 ml) salt
8 g (10 ml) baking powder
1 g (1.5 ml) baking soda
230 g sour cream
2 (100-120 g) eggs
80 g oil
4 g vanilla
75 g powder sugar
about 10 g corn starch
Preheat oven to 350°F.
Grease a 9x5 inch loaf tin.
In medium bowl:
Mix flour, sugar, zezt of 2 lemons (~ 5g).
Whisk aggressively for 1 minute to incorporate zest.
Add poppy seeds, salt, baking powder, and baking soda.
In large bowl:
Combine sour cream, egg, oil, vanilla, and 20-50 g lemon juice.
Add in dry ingredients and mix till even.
Pour into greased pan.
Bake for 40-60 minutes (until a toothpick comes out clean).
After the bake is done, let it cool for a bit, and put the cake in the fridge to cool.
In a small bowl, combine about 20 g juice of lemon & powder sugar till smooth.
Add a little water or powder sugar to achive good consistency (like a ribbon slowly dissolving).
Remove cake from fridge and drizzle the icing over the cake.