Lemon poppy seed cake

Ingredients:

Cupcake

• 1 cup of sour milk or kefir, shake
• 1/3 cup poppy seeds (50 g)
• 110 g unsalted butter, room temperature
• 2.5 cups granulated sugar, divided
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup grated lemon zest (4-5 large lemons)
• 2 and 3/4 cups premium flour
• 1/4 cup cornstarch
• 1 teaspoon coarse salt
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 3/4 cup freshly squeezed lemon juice, divided

Glaze

• 1 cup sifted powdered sugar
• 1.5 tbsp freshly squeezed lemon juice

Preparation:

1. Pour the curdled milk into a 2-cup measuring cup, stir in the poppy seeds and let sit at room temperature for at least 2 hours.
2. Preheat oven to 350°F (175°C). Generously spray the inside of a round cake pan with cooking spray and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with 2 cups of sugar on medium speed for about 5 minutes until fluffy and light yellow. Mixing on low speed, add the eggs one at a time, mixing thoroughly after each addition, then add the vanilla extract and lemon zest. Periodically scrape down the sides of the bowl with a silicone spatula.
4. Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup lemon juice to the poppy seed buttermilk. With the mixer running on low speed, alternately add the flour mixture and buttermilk (in three additions), beginning and ending with the flour. Scrape down the sides of the bowl with a spatula to thoroughly incorporate.
5. Pour the batter into the prepared pan, smooth the surface and bake for 40-50 minutes, until a cake tester inserted into the cake comes out clean.
6. Meanwhile, in a small saucepan, combine the remaining 1/2 cup granulated sugar and the remaining 1/2 cup lemon juice. Heat over high heat until the sugar dissolves. Set aside. When the cake is done, let it cool in the pan for 10 minutes, then turn it out onto a wire rack set on a large plate.
7. Slowly pour the warm lemon syrup over the cake, allowing it to drip and be absorbed. Set aside for at least 30 minutes to allow the cake to cool completely.
8. Glaze:
   
   In a small bowl, combine powdered sugar and lemon juice, adding a little more powdered sugar or lemon juice to achieve the desired consistency. Pour the glaze over the cake, letting it drip down the sides. Transfer to a flat plate and serve.