Meyer Lemon Poppyseed Cake
NORMAL | 1.5 HOURS | SERVES 8-12
Recipe adapted from Melissa Clark, NY Time Cooking
Ingredients
1¾ Cup All-purpose flour
2 Lemons, zested
1 Cup Sugar
½ Cup Buttermilk
3 Tbsp. Lemon juice
3 Large eggs
1½ Tsp. Baking powder
¼ Tsp. Baking soda
¼ Tsp. Fine sea salt
2⁄3 Cup ENZO Organic Meyer Lemon Infused Olive Oil
1 Tbsp. Poppyseeds (optional)
½ Cup Confectioners’ sugar
Directions
Step 1
Preheat oven to 350°F. Grease and flour an 8-inch loaf pan.
Step 2
In a bowl, combine lemon zest with 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 ENZO Organic Meyer Lemon Infused Olive Oil and poppy seeds, if desired.
Step 3
Pour the batter into the prepared pan. Bake until the toothpick inserted in the center emerges clean, about an 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.
Step 4
Whisk together the remaining 4 teaspoons lemon juice and confectioners’ sugar. Use a pastry brush to spread glaze evenly over the top and sides of cake. Let cool completely before slicing.
