HOW TO BAKE LEMON POPPY SEED CAKE
INGREDIENTS
Butter, for greasing pan
1¾ cups all-purpose flour, more for pan Zest of 2 lemons
1 cup sugar
½ cup buttermilk
3 tbs plus 4 tsp lemon juice
3 large eggs
1½ tsp baking powder
¼ tsp baking soda
¼ tsp fine sea salt
⅔ cup extra-virgin olive oil
1 tbs poppy seeds
½ cup icing sugar
METHOD
Heat oven to 180°C. Butter and flour a 20cm 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 the 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 centre 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 juice and the icing sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing. | The New York Times