Lemon Poppy Seed Pound Cake
Ingredients: Lemons, Sugar, Eggs, Buttermilk, All-purpose flour · 105 min cook time · 350kcal · ~₩10,150
Ingredients
3개 Lemons, 200g Sugar, 2개 Eggs, 120ml Buttermilk, 250g All-purpose flour, 10g Baking powder, 5g Baking soda, 3g Salt, 180ml Olive oil, 20g Poppy seeds, 10g Butter
Instructions
1. Prepare the loaf pan by buttering and flouring it thoroughly. Ensure butter gets into all corners. Shake out any excess flour.
2. Zest the lemons into a bowl. Then add the sugar to the bowl with the lemon zest. Smush the sugar and zest together with your fingers to extract more lemon oils.
3. Juice the zested lemons to get 3 tablespoons of lemon juice. Add this juice to the sugary lemon zest mixture. Reserve any remaining lemon juice for the glaze.
4. Add the eggs to the lemon-sugar mixture and beat them well until smooth. Then add the buttermilk and whisk until combined.
5. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together to distribute the leaveners and salt evenly.
6. Add the dry ingredients to the wet ingredients all at once. Whisk until just smooth, being careful not to overmix.
7. Whisk in the olive oil and poppy seeds until just combined.
8. Pour the batter into the prepared loaf pan. Place the loaf pan on a baking sheet.
9. Bake the cake. Start checking for doneness after 45 minutes, but it may take up to 1 hour and 20 minutes. The top should be domed and spring back lightly when pressed. A skewer inserted into the center should come out with some moist crumbs, but no wet batter.
10. Let the cake cool thoroughly in the pan for a couple of hours before removing it and glazing.
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