Since I’m the only person that I really get to boss around in a Marie Antoinette voice, I am ordering myself to eat cake! 
(image from Wikipedia)
That is after I’ve made it.
A rummage in the cupboard led to an open bag of poppy seeds that will be much happier in my belly as opposed to spilled all over which they seem to be intent on doing.  Poppyseeds need lemon to be truly happy so a nice Lemon Poppyseed cake it is.
Cream together; 2/3 cup butter, 1 3/4 cup sugar and the zest of one lemon.
Add, 2 eggs and the juice of your lemon.
Mix in; 3 cups flour, 2 1/2 tsp. baking powder, 1/2 cup poppyseeds and 1 1/4 cups milk.
Stir until just combined.
Pour into two, greased cake pans and bake 20-25 minutes at 350 or until a knife comes out cleanly.
Top the still warm cakes with a glaze made out of 1 cup of icing sugar and just enough lemon juice (about 2 T. but this will vary according to the moisture in the air that day) to make a pourable glaze.
I think even Marie would approve.