Soft and moist lemon poppy seed cake made with a simple glaze and topped with fresh raspberries.
Preheat oven to 300°F. Set the rack in the middle.
Sift 2 cups flour, set aside.
Whisk together 5 eggs at room temperature with the salt, set aside.
Mix 1 cup sour cream, 1 tablespoon vanilla extract & 1 tsp baking soda. Set aside.
Cream 2 sticks butter and 1 cup sugar, with the beater attachment of your stand mixer, for about 3 minutes, until fluffy.
Mix 1/2 cup boiling hot water, 1/2 cup sugar, vanilla extract & lemon juice, until sugar dissolves.
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