Name: Lemon Poppy Seed Pound Cake
Ingredients: 1 3/4 cup Flour; Zest of 2 Lemons; 1 cup Sugar; 1/2 cup Buttermilk (or kefir!); 3 tbsp Lemon Juice (+ 4 Teaspoons lemon juice); 3 Eggs; 1 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/4 tsp Fine Sea Salt; 2/3 cup Extra Virgin Olive Oil; 1 tbsp Poppy Seeds; 1/2 cup Confectioners' Sugar

Ingredients

Units Scale

1 3/4 cup Flour
Zest of 2 Lemons
1 cup Sugar
1/2 cup Buttermilk (or kefir!)
3 tbsp Lemon Juice (+ 4 Teaspoons lemon juice)
3 Eggs
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Fine Sea Salt
2/3 cup Extra Virgin Olive Oil
1 tbsp Poppy Seeds
1/2 cup Confectioners' Sugar

Cook Mode Prevent your screen from going dark

Instructions

Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
Whisk together remaining 4 teaspoons lemon and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

Category: Breakfast, Dessert, Snack