Meyer Lemon–Poppy Seed Cake

• 1/2 cup butter (1 stick) at room temperature
• 1/2 cup plus 1 tablespoon sugar
• 3 whole eggs
• Zest of 1 Meyer lemon
• Juice of 2 1/2 Meyer lemons
• 1/2 cup crème fraîche
• 1 cup plus 2 tablespoons all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/4 teaspoons poppy seeds

Preheat the oven to 350ºF. Butter and flour a 9-inch loaf pan and set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar until soft and fluffy, about 3 minutes. Add the eggs one at a time, mixing until well combined between additions. Add the lemon zest and juice. Mix until well combined. Mix in the crème fraîche.

Whisk together the flour, baking soda, salt, and poppy seeds. Add the dry ingredients to the wet ingredients in 3 additions, mixing until just combined between additions.

Pour the batter into the loaf pan and bake until golden brown, about 30 minutes. The cake is done when an inserted toothpick comes out clean. Serve with whipped cream or ice cream.