Name: Lemon Poppyseed Loaf Cake
Ingredients: 1 1/2 Cups Flour; 1 1/2 teaspoons Baking powder; 1/4 teaspoon Baking soda; 1/4 teaspoon Sea salt; 2 Tablespoons Poppy seeds; Finely grated zest of 2 large lemons; 3/4 Cup Sugar; 1/2 Cup Buttermilk; 4 Tablespoons Lemon juice; 3 Large Eggs, room temperature; 2/3 Cup Light (neutral flavored) Olive oil; 1/2 – 3/4 Cup Confectioners’ sugar; 1-2 Tablespoons Lemon juice

Ingredients

Scale

1 1/2 Cups Flour
1 1/2 teaspoons Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Sea salt
2 Tablespoons Poppy seeds
Finely grated zest of 2 large lemons
3/4 Cup Sugar
1/2 Cup Buttermilk
4 Tablespoons Lemon juice
3 Large Eggs, room temperature
2/3 Cup Light (neutral flavored) Olive oil

For the Glaze:

1/2 – 3/4 Cup Confectioners’ sugar
1–2 Tablespoons Lemon juice

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Instructions

Heat oven to 350° F. Place a cut piece of parchment paper on the bottom of an 8″ loaf pan. Spray with cooking spray.
In a bowl, combine the lemon zest and sugar and mash together with a fork until combined. It will resemble sand. Be sure to take your time with this to release all the oils from the lemon zest.
Slowly whisk in the buttermilk, lemon juice, eggs and oil.
In a separate bowl, combine the flour, baking powder, baking soda, salt and poppy seeds. Whisk the dry ingredients into the wet ingredients.
Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean. Begin checking around 45 minutes, and every 5 minutes there after.
Allow the loaf to cool then, turn onto a serving platter or cooling rack.
Whisk together remaining 4 teaspoons lemon juice and the confectioners’ sugar and drizzle over loaf.
Enjoy!