Glazed Lemon Poppy Seed Cake

Yesterday, the temperature broke 35 degrees.  I’ve never been so excited about weather below 70 degrees in my life.  Laugh all you want, but the past two weeks have been unbearably cold — I didn’t leave my house without two pairs of stockings, pants, layers of shirts and sweaters, and my unbelievably heavy coat.  It’s a shame my ghetto-fabulous boots broke last weekend, because they really helped keep my legs warm.
Anyway, the non-freezing weather called for a celebration: something citrusy, because the above-freezing landmark rekindled my excitement for warm weather (which I know I will complain about once the Atlantic humidity invades our nation’s capitol.  Fresh, easy, lemony, poppy seed cake!

1-1/8 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
Zest of two small lemons
2 tablespoons poppy seeds
1/2 cup butter, softened
2 large eggs (or 3 small ones)
Powdered sugar for garnish
Preheat the oven to 350 degrees, and grease the cake pan of choice (I used a 4 x 9″ pan to make a shallow cake).  I like to cut out a piece of parchment paper to fit the shape of the bottom of the cake pan — that way, the cake pops right out.
Sift the flour, sugar, and salt together until evenly mixed in a medium-sized mixing bowl.  Stir in the poppy seeds and lemon zest, then beat the eggs in a separate bowl.  Add the eggs and butter to the dry ingredients, and beat with an electric mixer until evenly mixed.  Transfer the batter into the cake pan, and bake at 350 degrees for 40 to 50 minutes, or until you can poke the center of the cake with a toothpick and have it come out clean.
While the cake is baking, juice the lemons you used for zesting into a small saucepan.  Heat on low, and add about once cup of granualted sugar to the juice, stirring until the sugar is completely dissolved.  After the cake has cooled, pour the syrup over the top of the cake, letting it drip down the sides.  Then, garnish with powdered sugar.