Meyer Lemon Poppyseed Cake
Serving
Cooking Time
Difficulty
Ingredients:
- 210 g(1 3/4 cups) All-Purpose Flour
- Zest of 3 Meyers Lemons
- 200 g(1 cup) Granulated Sugar
- 125 ml(1/2 cup) Butter Milk
- 45 ml(3 tablespoons) Lemon Juice
- 3Large Eggs
- 1 tspVanilla Extract
- 1 tspLemon Extract
- 1-1/2 tspBaking Powder
- 1/2 tspBaking Soda
- 1/2Salt
- 158 ml(2/3 cup) Olive Oil
- 3 tspPoppy Seeds
- 6 tspLemon Juice
- 94 g(3/4 cup) Confectioners Sugar
- 1 tspVanilla Extract
Instructions for Cake and Glaze
- Preheat oven to 350 degrees F.
- Butter and flour an 8-inch loaf pan.
- In a medium size bowl, using your fingers, rub together the lemon zest and sugar until well combined. Add buttermilk, lemon juice and eggs and whisk well.
- In another bowl, add flour, baking powder, baking soda and salt. Whisk to combine.
- Whisk dry ingredients to wet ingredients. Then add oil and poppy seeds, whisking after each addition.
- Pour batter into prepared loaf pan and place in oven.
- Bake for 55-60 minutes until a tooth-pick test comes out clean. Let cool in pan for 15-20 minutes.
- To remove, turn out cake onto a baking rack. Then turn cake right side up on the rack and place a rimmed baking sheet under the rack.
- To make glaze, whisk together lemon juice, vanilla and confectioners sugar until sugar is completely dissolved. Using a spoon, drizzle glaze over the entire top surface of the cake, letting the glaze run down the sides of the cake. Sprinkle with extra poppyseeds. Allow icing to dry before slicing. Enjoy!
