German Poppy Seed Cake (Mohnkuchen) with Lemon Glaze

Preheat oven to 175°C (350°F). Grease and flour a 9-inch springform pan.

In a saucepan, combine poppy seeds and milk. Bring to a simmer over medium heat, then remove from heat and let cool for 15 minutes. This will help to soften the poppy seeds and release their flavor.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer or a whisk for this step.

Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.

In a separate bowl, whisk together the flour and baking powder.

Gradually add the dry ingredients to the wet ingredients, alternating with the poppy seed and milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Pour the batter into the prepared springform pan and spread evenly.

Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before releasing it and transferring it to a wire rack to cool completely.

While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

Once the cake is completely cool, pour the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set before serving.