Lemon-Poppy Seed Cake

• 2 tablespoons fine dry bread crumbs
• 1 cup all-purpose flour
• 1/2 cup plus 1 tablespoon cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• Finely grated zest of 1 lemon
• 2 teaspoons pure lemon extract
• 2 tablespoons poppy seeds
• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

1. Preheat the oven to 350.
2. Butter a 9-inch round cake pan and dust with the bread crumbs; tap out any excess crumbs.
3. In a medium bowl, whisk the all-purpose flour and cake flour with the baking powder and salt.
4. In a large bowl, using a handheld electric mixer, beat the butter with the granulated sugar at medium-high speed until it is pale and fluffy.
5. Beat in the eggs, 1 at a time, beating well between additions.
6. At low speed, in 2 alternating batches, beat in the dry ingredients and the milk.
7. With a rubber spatula, fold in the lemon zest, lemon extract and poppy seeds.
8. Using a rubber spatula, scrape the batter into the prepared pan and bake for 30 minutes, until a cake tester inserted in the center of the cake comes out clean.
9. Carefully invert the cake onto a wire rack and let cool to room temperature.
10. Transfer the cake to a serving plate.
11. In a medium bowl, stir the confectioners' sugar with the lemon juice to make a runny glaze.
12. Using a spatula, spread the glaze over the cake, letting it run down the sides.
13. Cut into wedges and serve.

bread crumbs, flour, cake flour, baking powder, salt, unsalted butter, sugar, eggs, milk, lemon, lemon, poppy seeds, sugar, freshly squeezed lemon juice

Taken from www.foodandwine.com/recipes/lemon-poppy-seed-cake (may not work)