Creating the Lemon-Verbena & Poppyseed Cake is simple if you follow these clear steps:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, poppy seeds, and chopped lemon verbena leaves.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
4. Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Then add the lemon zest and vanilla extract.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
6. Pour Batter: Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Remove the cake from the oven and let it cool in the pan for 20 minutes. Then transfer it to a wire rack to cool completely.
9. Prepare the Glaze: In a small bowl, combine the powdered sugar, lemon juice, and corn syrup. Whisk until smooth and glossy, adjusting the consistency with more lemon juice if necessary.
10. Glaze the Cake: Once the cake is completely cool, pour the glass-clear glaze over the top, allowing it to drip down the sides.