Saturday, December 12, 2015
2 2/3 cup all-purpose flour, more for pan
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 2/3 cup sugar
3/4 cup plus 2 tbsp butter (200 g)
Zest of 2 lemons
3/4 cup buttermilk
2 tablespoons lemon juice
3 large eggs
1 1/2 tablespoon poppy seeds
1/2 cup confectioners’ sugar plus 4 tbsp lemon juice
Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture alternate with buttermilk and mix until just combined.
Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.
Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.
Serve warm or at room temperature.
Source : Patys Kitchen