• Line or spray an 9x13 baking pan and set aside. Preheat your oven to 325℉.

Streusel

• In a medium mixing bowl, add the 3/4 cup flour and 3/4 cup brown sugar. Mix together, then stir in the melted 5 tbsp butter. The mixture should be clumpy. Set aside.

Cake

• In a medium mixing bowl, add the 3 cups flour, poppyseeds, baking powder, baking soda and salt. Stir and set aside.
• In a large mixing bowl, add the granulated sugar and lemon zest. Using your fingers, rub the zest into the sugar until it becomes wet and aromatic.
• Add the eggs and whisk until well combined. Then add the milk, sour cream, vegetable oil, vanilla extract and lemon juice. Whisk until well combined.
• Add the dry mixture to the wet mixture and whisk gently until just combined. Don't overmix. Pour the batter into the pan you set aside earlier and bake for 45-55 minutes or until the middle of the cake springs back when gently pushed.
• While the cake cools, make the glaze by combining the icing sugar and lemon juice in a small bowl. Drizzle over the cake once it is fully cooled. Slice into squares and store leftovers in an airtight container for up to 3 days and enjoy!