Lemon Splash Cake

  Just right for summer or any season - lemon cake with splashes of sugary lemon ! 
You can bake it in a 9"x13" baking dish or in 2 medium loaf pans.  If using loaf pans, you'll have to bake just a bit longer.
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Cake Ingredients:
1 cup butter, softened
1 cup powdered (confectioner's) sugar
1 and 1/4 cups self-rising flour (if you don't have it look in the "Tips" section for a substitution) 
2 teaspoons baking powder
4 eggs
4 tablespoons milk
Zest of 2 lemons (then use the juice of these lemons for the glaze)
2 tablespoons poppy seeds (optional)
"Splash" Ingredients (Glaze)
3/4 cup regular sugar
juice of the 2 lemons
  1. Grease your baking pan and line the bottom with baking parchment paper, if you have it.
  2. Put all the DRY cake ingredients in a mixing bowl and whisk together.  Then add eggs and milk, beating until blended.
  3. Pour the batter into your baking dish and bake in a preheated 350 degree oven for about 35 minutes.  Check to see if it's done - should be springy to touch. 
  4. Remove from oven when done and let cool for 5 minutes. Then remove from pan, peel away baking paper, and place on a rack.  Put a cookie sheet under the rack.  It's going to get messy under there! 
  5. Hurry and make your glaze - you need to put it on the cake while the cake's still warm and cozy.
  6. For the glaze - whisk or beat together sugar and lemon juice.  
  7. I use a spoon and "splash" the glaze all over the cake.  
  8. Serve warm or cool.