Lemon Poppy Seed Poundcake

From: cooking.nytimes.com

Yields: 8 Servings

Ingredients

  • Butter, for greasing pan
  • 1.75 cup all-purpose flour, more for pan
  • Zest of 2 lemons
  • 1 cup sugar
  • 0.5 cup buttermilk
  • 3 tablespoons plus 4 teaspoons lemon juice
  • 3 large eggs
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon fine sea salt
  • 0.67 cup extra-virgin olive oil
  • 1 tablespoon poppy seeds
  • 0.5 cup confectioners’ sugar

Steps

  • Step 1Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
  • Step 2In 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.
  • Step 3Pour 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.
  • Step 4Whisk together remaining 4 teaspoons lemon juice and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.