2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup plus 3 tablespoons unsalted butter, melted and cooled to slightly warm
1/4 cup heavy cream, at room temperature
3 tablespoons finely grated lemon zes (about 2 lemons)
1 tablespoon fresh lemon juice (about 1/2 lemon)
3 tablespoons poppy seeds
4 eggs
1 1/4 cup granulated sugar

Lemon Glaze

1/2 cup confectioners’ sugar
1 to 2 tablespoons fresh lemon juice