Lemon Poppy Seed Cake

Instructions

1. Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with no stick cooking spray. Mix flour and baking soda. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in half of the flour mixture on low speed. Beat in sour cream, then remaining flour mixture. Stir in poppy seed, lemon juice and zest and vanilla. Spoon into prepared loaf pan and sprinkle with additional poppy seeds, if desired.  

2. Bake 50 to 60 minutes, covering the pan loosely with foil halfway through bake time to ensure even baking, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely 

3. Meanwhile, to prepare the Glaze, whisk egg yolks, granulated sugar and lemon juice in medium saucepan until smooth. Cook, whisking frequently, on medium heat about 8 minutes or until mixture is pale yellow and thick enough to coat the back of a spoon. Remove from heat.  

4. Add butter, 1 piece at a time, stirring until melted after each addition. Stir in vanilla. Pour lemon curd into medium bowl. Cover, pressing plastic wrap directly on surface of lemon curd. Cool slightly. Gently whisk milk into lemon curd until glaze is pourable. Pour about half of glaze over cooled cake. Let stand to set. Slice cake and serve with remaining glaze.