1 1/4 Cups all-purpose flour
1 tsp baking powder
1 tsp finely grated fresh lemon zest
1/4 tsp Salt
2 sticks (1 Cup) unsalted butter, softened
3/4 Cup granulated sugar
2 large eggs
2 Tbsp White Poppy Seeds
1 1/2 Cups confectioners sugar
3 Tbsp fresh lemon juice
Put oven rack in middle position and preheat oven to 375°F.
Butter a 9-inch round cake pan.
Whisk together flour, baking powder, lemon zest, and salt in a bowl.
Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.
Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.
Serve warm or at room temperature.