Ingredients

The following ingredients have 8 Servings
  • 2 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • ¾ cup buttermilk (well shaken)
  • 1 teaspoon vanilla extract
  • ¼ cup lemon juice
  • Zest from 2 lemons (yellow zest only - no white pith)
  • ½ cup unsalted butter, (melted and cooled (113g))
  • 1 tablespoon poppy seeds
  • 1 tablespoon unsalted butter (melted and cooled)
  • 1 cup powdered sugar
  • lemon juice
  • lemon zest

Instruction

  • Preheat oven to 350° F. Lightly grease an 8 ½ by 4-inch loaf pan. Line the bottom with parchment paper and set aside.
  • Melt the butter and set aside to cool.
  • Sift together the flour, baking soda, baking powder and salt. Set aside.
  • In a large mixing bowl, whisk together the sugar and eggs until smooth and well blended. Add the buttermilk, vanilla, lemon juice and zest.
  • Add the flour mixture to the sugar and eggs, and whisk just until blended.
  • Drizzle in the melted butter and add the poppy seeds.
  • Fold together with a rubber spatula until blended. Pour into the prepared loaf pan and bake for 50-55 minutes. Remove the cake from the oven and cool on a rack for 30 minutes then remove from the pan and cool completely before icing. Drizzle with lemon icing if desired or a dusting of powdered sugar.