Lemon Olive Oil Poppy Seed

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Adapted from NY Times

INGREDIENTS

  •  Butter, for greasing pan
  • 1 ¾ cup all-purpose flour, more for pan
  •  Zest of 3 lemons (original recipe called for 2 lemons)
  • 1 cup sugar
  • ½ cup buttermilk (swapped out for sour cream 1:1)
  • 4 tablespoons (original recipe called for 3 tablespoons)
  • 3 large eggs
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅔ cup extra-virgin olive oil
  • 1.5-2 tablespoon poppy seeds (original recipe called for 1 tablespoon)
  • ½ cup confectioners’ sugar

PREPARATION
  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 55 minutes to 1 hour. Can check at 45 minutes for doneness. 
  4. 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.
  5. Cool completely before slicing.

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