Lemon Poppy Seed Poundcake
Ingredients
- Butter
for greasing pan
- 1 3/4 cup all-purpose flour
more for pan
- Zest of 2 lemons
- 1 cup sugar
- 1/2 cup buttermilk
- 3 tablespoons plus 4 teaspoons lemon juice
- 3 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2/3 cup extra-virgin olive oil
- 1 tablespoon poppy seeds
- 1/2 cup confectioners’ sugar
Directions
- 1
Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
- 2
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.
- 3
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.
- 4
Whisk 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.
Lemon Poppy Seed Poundcake
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About this Recipe
Dreaming of a light, bright dessert that’s perfect for a sunny day? This Lemon Poppy Seed Poundcake delivers that quintessential summery flavor, making it an ideal treat for any occasion, especially a picnic. You'll find yourself reaching for a slice of this delightful cake, whether served indoors or out.What truly elevates this lemon poppy seed poundcake is the thoughtful combination of ingredients that creates an exceptionally moist texture and vibrant, balanced taste. The secret to its tenderness and unique richness lies in the use of extra-virgin olive oil, which imparts a subtle fruity note and a wonderfully fine crumb, distinguishing it from traditional butter-based cakes. Paired with buttermilk, which reacts with the baking soda to ensure a light and airy structure, this cake achieves an exquisite balance of dense, yet delicate. It's a straightforward approach that yields truly satisfying results.Prepare for a sensory experience that’s both refreshing and deeply comforting. Each slice of this summery poundcake offers a bright, tangy burst of lemon, with its fragrant zest woven throughout the batter, perfectly complemented by the earthy, ever-so-slightly nutty crunch of poppy seeds. The texture is a dream – dense and substantial, as a poundcake should be, yet remarkably soft and moist, never dry or crumbly. The glaze, made with fresh lemon juice and confectioners' sugar, adds another layer of piquant sweetness, making every bite utterly irresistible. It truly captures the essence of a warm weather dessert, embodying freshness and simple elegance.While this Lemon Poppy Seed Poundcake is delicious as written, you have options to tailor it to your preferences. For an even more intense lemon punch, consider adding extra lemon zest to the batter or brushing the warm cake with a little extra lemon juice before glazing. If you don't have buttermilk on hand, a simple substitute can be made by adding a tablespoon of lemon juice to regular milk and letting it sit for a few minutes until it slightly curdles before incorporating it into your batter.This Lemon Poppy Seed Poundcake is truly picnic perfect, designed for effortless enjoyment. The recipe suggests slicing it before heading out but leaving it in the baking pan; this clever tip makes transport simple and keeps your beautiful cake protected. Serve it elegantly on its own, or elevate it further with a generous side of fresh, ripe berries for a vibrant and delicious pairing. It’s a lovely addition to any outdoor gathering or a delightful afternoon snack that embodies the taste of summer.