Makes one 9 x 5 inch loaf
1 stick unsalted butter, room temperature
1/2 cup light brown sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbs poppy seeds
1 cup sour cream
1/4 cup milk
2 Tbs lemon juice
2 Tbs grated lemon zest
for the glaze:
2-3 Tbs lemon juice
1/4 cup white granulated sugar
Preheat the oven to 350 degrees and butter and lightly flour one 9 x 5-inch loaf pan.
Use an electric mixer to cream 1 stick unsalted room temperature butter with 1/2 cup light brown sugar. Then, add 2 large eggs, one at a time.
(You'll probably need to turn the machine off and scrape down the sides once or twice while you're doing that).
Next, use a medium mixing bowl to combine 2 cups all-purpose flour with 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt and 2 Tbs poppy seeds. Whisk together.
Add one cup room temperature sour cream to the mixer with 1/4 cup milk, turn machine on low and add 2 Tbs lemon juice and 2 Tbs lemon zest. Then, very slowly add the flour mixture and mix until just combined.
Transfer that to the prepared pan and place it onto the center rack of the preheated oven.
It'll take just about one hour to bake and you'll want to use a toothpick to check it for doneness.
While that's baking, make the glaze by whisking together 2-3 Tbs lemon juice with 1/4 cup white granulated sugar.
When the cake is done, let it cool down in the pan for 5 minutes or so. Then, very carefully turn it out onto a cooling rack over the top of a baking tray and brush the glaze over the top while the cake is still nice and warm.
Let it cool down to room temperature before slicing and serving.
Make sure everything you're using is room temperature before getting started.