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preheat the oven to 350. butter a 9-inch round cake pan and dust with the bread crumbs; tap out any excess crumbs. in a medium bowl, whisk the all-purpose flour and cake flour with the baking powder and salt. in a large bowl, using a handheld electric mixer, beat the butter with the granulated sugar at medium-high speed until it is pale and fluffy. beat in the eggs, 1 at a time, beating well between additions. at low speed, in 2 alternating batches, beat in the dry ingredients and the milk. with a rubber spatula, fold in the lemon zest, lemon extract and poppy seeds. using a rubber spatula, scrape the batter into the prepared pan and bake for 30 minutes, until a cake tester inserted in the center of the cake comes out clean. carefully invert the cake onto a wire rack and let cool to room temperature. transfer the cake to a serving plate. in a medium bowl, stir the confectioners' sugar with the lemon juice to make a runny glaze. using a spatula, spread the glaze over the cake, letting it run down the sides. cut into wedges and serve.
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Achievable elevated desserts — laminated doughs, cakes, custards
Aluminum-free baking powder — no metallic taste in baked goods
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Grade A bourbon vanilla beans for custards, ice cream, extracts