Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Brown the Cake Butter in a saucepan over medium heat until golden brown and fragrant. Let cool slightly.
- Cream together the browned Cake Butter and Cake Sugar until light and fluffy.
- Beat in the Cake Eggs one at a time, then stir in the Cake Buttermilk, Cake Lemon Juice, and Cake Lemon Zest.
- In a separate bowl, whisk together the Cake Flour, Cake Baking Powder, Cake Baking Soda, and Cake Salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the Cake Poppy Seeds.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the Glaze. In a small bowl, whisk together the Glaze Powdered Sugar, Glaze Elderflower Cordial, Glaze Lemon Juice, and Glaze Vanilla Extract until smooth.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Drizzle the Glaze over the cooled cake.
