Lemon Poppy Seed Pound Cake
Book page
Instead of being asleep at 16:22 on 9 April 2016, kitt created this:
Ingredients
- Butter, for greasing pan
- 1 ¾ cup all-purpose flour, more for pan
- Zest of 2 lemons
- 1 cup sugar
- ½ cup buttermilk
- 3 tablespoons plus 4 teaspoons lemon juice
- 3 large eggs
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅔ cup extra-virgin olive oil
- 1 tablespoon poppy seeds
- ½ cup confectioners’ sugar
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Nutritional Information
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Nutritional analysis per serving (8 servings)
477 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 71 grams carbohydrates; 1 gram dietary fiber; 39 grams sugars; 6 grams protein; 70 milligrams cholesterol; 239 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. -
Preparation
- 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.
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