Back to baking again and anything containing lemons has me interested. This pound cake contains olive oil and buttermilk and lemons and poppy seeds. Nothing and I mean nothing is as easy to bake as a loaf style cake. I am thinking that this would make a good bundt cake as well. Baking at altitude is always a challenge for me because I hate to change quantities of liquids etc. I just keep recipe as is and pray for the best, it usually works out just fine. You gotta love a cake recipe that doesn’t require anything but a bowl and a whisk, no electronics on this one!
This time I baked my cake, and when it was completely cooled down I wrapped it and froze it . When I will want to use it I will defrost , bring to room temperature and then do the glaze. It’s great when I know I need a dessert and it’s already baked and in the freezer ready to go. I would serve this pound cake with some beautiful berries alongside.
I got this recipe from the NY Times food section , I love the Wednesday Dining Section I try and never miss it.
1 3/4 cups all-purpose flour
zest of 2 lemons ( I prefer large lemons)
1 cup sugar
1/2 cup buttermilk
3 tablespoons plus 4 teaspoons lemon juice ( the 2 lemons you zested should do it) you may need an extra lemon for extra 4 teaspoons of lemon juice for glaze.
3 large eggs ( room temperature for baking is best )
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2/3 cup extra-virgin olive oil
1 tablespoon poppy seeds
1/2 cup confectioner’s sugar (for glaze)
Preheat oven to 350 degrees. Butter and flour an 8 ” loaf pan. Or you can spray with Pam ( for baking I use Pam Baking Spray)
In a bowl, combine lemon zest and sugar and rub with your fingers until it resembles wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and the eggs.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk dry ingredients into the batter, then whisk in the oil and poppy seeds.
Pour batter into prepared loaf pan. Bake until a cake tester emerges clean, app. 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 juice and the confectioner’s sugar. Use a pastry brush to spread glaze evenly over the top and sides of cake. Cool completely before slicing.