LEMON POPPY SEED CAKE with a LEMON GLAZE

CAKE SPONGE:
3/4 cups castor sugar
3 Tbls Lemon Zest
1 Cup Butter, unsalted, softened
4 Large Eggs, room temperature
1 tsp vanilla essence
2 3/4 cups self-raising flour
1/3 Cup cornstarch
1/2 tsp baking soda
1/2 tsp Salt
1/2 Cup Buttermilk
1/2 Cup Sour Cream, room temperature
1/2 Cup Lemon Juice, freshly squeezed
3 Tbls Poppy Seeds
GLAZE:
1 cup icing sugar

2 Tbls lemon juice, add a tsp more to loosen

METHOD:

1. Preheat the oven to 180 C.
2. Grease and flour a square cake tin.
3. Place the sugar and lemon zest in a bowl and mix with your fingers to combine.
4. In a large bowl of a stand mixer, cream together the butter and sugar until fluffy, about 2 minutes. Scrape down the sides of the bowl and beat for another minute.
5. Add in the eggs, one at a time, and then the vanilla.
6. In a large bowl sift together the flour, cornstarch, baking soda, and salt.
7. Using the electric mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix to just combine. Add in the buttermilk, sour cream, and lemon juice mix until all of the ingredients are combined.
8. Fold in the Poppy seeds.
9. Pour the batter into the prepared pan and bake for about 30 minutes, or until an inserted toothpick comes out clean
10. Set aside to cool completely.
11. To make glaze, whisk together the icing sugar and lemon juice until smooth. Addmore juice (one teaspoon at a time) if too thick.
12. Drizzle glaze over cake and serve.