Ingredients
Equipment
Method
- Set your oven temperature high to start the baking process quickly and line a standard twelve cup tin with paper liners.
- Combine the granulated sugar and freshly grated lemon zest in a large mixing bowl, rubbing the mixture between your fingers.
- Add the flour, baking powder, baking soda, salt, and poppy seeds to the sugar mixture, whisking vigorously.
- Whisk the melted butter, oil, room temperature eggs, sour cream, and fresh lemon juice in a separate bowl until smooth.
- Pour the wet ingredients directly into the dry ingredients and stir slowly with a rubber spatula just until combined.
- Scoop the batter into the prepared liners, bake at the initial high heat for five minutes, then lower the temperature to finish baking.
- Sift powdered sugar into a small bowl and whisk in fresh lemon juice one teaspoon at a time until thick but pourable.
- Spoon the sweet glaze over the completely cooled tops and allow the icing to set for twenty minutes.
Nutrition
Notes
Store covered in an airtight container at room temperature for up to four days. Wait until completely cool before applying the glaze so it does not melt off.