Lemon Poppy Seed Pound Cake (Melissa Clark)

🥘 Ingredients

• butter
• all-purpose flour
• lemon zest 2 lemons
• sugar 1 cup
• buttermilk ½ cup
• lemon juice 3 Tbsp
• large eggs 3
• all-purpose flour 1+3/4 cup
• baking powder 1 ½ tsp
• baking soda ¼ tsp
• fine sea salt ¼ tsp
• extra-virgin olive oil 0.67 cup
• poppy seeds 1 Tbsp
• lemon juice 4 tsp
• confectioner's sugar ½ cup

1. 1

   Heat oven to 350°F. butter and all-purpose flour an 8-inch loaf pan.
2. 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 .
3. 3

   In a separate bowl , whisk together all-purpose flour , baking powder , baking soda , and fine sea salt .
4. 4

   Whisk dry ingredients into the batter, then whisk in extra-virgin olive oil and poppy seeds .
5. 5

   Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour .
6. 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.
7. 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.