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Lemon Poppy Seed Pound Cake

February 18, 2017

poppy-seeds

Butter, for greasing pan
1 ¾ cup all-purpose flour, more for pan
2 tablespoons Lemon Peel (Marshalls Creek Spices brand)
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 Marshalls Creek fine sea salt
⅔ cup extra-virgin olive oil
1 tablespoon Marshalls Creek poppy seeds
½ cup confectioners’ sugar

 

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.

 

This delicious recipe was originally posted on https://cooking.nytimes.com/recipes/1014800-lemon-poppy-seed-pound-cake

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