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Lemon Poppy Seed Cake with Hot Sugar Glaze

Ingredients

For the loaf:
3 large eggs
1 cup granulated sugar
½ cup semi-melted unsalted butter (plus extra for the pan)
1/2 cup cream
2 tsp lemon extract
Zest of 2 lemons
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
2 tbsp poppy seeds
2 long thin slices of butter (for the center of the loaf)

For the glaze:
½ cup granulated sugar
¼ cup fresh lemon juice

Instructions:
Preheat your oven to 350°F. Grease a loaf pan with butter or line it with parchment paper. In a mixing bowl, whisk together the eggs and sugar until well combined. Add the semi-melted butter, lemon extract, and lemon zest, mixing until smooth. Add flour, baking powder, and salt. Add the poppy seeds and mix. Gradually fold the dry ingredients into the wet mixture, mixing until just combined (avoid overmixing). Pour half of the batter into the prepared loaf pan. Place the two long pieces of butter in the center, then pour the remaining batter over the top. Bake in the preheated oven for 40–50 minutes or until a toothpick inserted in the center comes out clean. While the loaf bakes heat the sugar and lemon juice in a small saucepan over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling. Once the loaf is baked, let it cool for about 10 minutes. Remove it from the pan, then pour the hot sugar glaze over the top, allowing it to soak in. Let the loaf cool completely before slicing to allow the flavors to meld and the glaze to set.