Lemon Poppy Seed Pound Cake¶
 Total Time |
|---|
| 60 minutes |
Ingredients¶
- some butter
- some all-purpose flour
- 2 lemons lemon zest
- 1 cup sugar
- 0.5 cup buttermilk
- 3 Tbsp lemon juice
- 3 large eggs
- some all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 0.25 tsp fine sea salt
- 0.67 cup extra-virgin olive oil
- 1 Tbsp poppy seeds
- 4 tsp lemon juice
- 0.5 cup confectioner's sugar
Cookware¶
- 1 oven
- 1 loaf
- 1 bowl,
- 1 bowl,
- 1 toothpick
- 1 baking
- 1 rimmed
- 1 pastry
Instructions¶
Step 1¶
Heat oven to 350°F. butter and all-purpose flour an 8-inch loaf pan.
Step 2¶
In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, lemon juice, and large eggs.
Step 3¶
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and fine sea salt.
Step 4¶
Whisk dry ingredients into the batter, then whisk in extra-virgin olive oil and poppy seeds.
Step 5¶
Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour.
Step 6¶
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.
Step 7¶
Whisk together remaining lemon juice and the confectioner's sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.
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