Lemon Poppy Seed Pound Cake

• Butter, for greasing the pan
• 1 ¾ cup all-purpose flour, more for pan
• Zest of 2 lemons
• 1 cup sugar
• ½ cup buttermilk
• 3 tablespoons plus 4 teaspoons lemon juice
• 3 large eggs
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ⅔ cup extra-virgin olive oil
• 1 tablespoon poppy seeds
• ½ cup confectioners’ sugar

Instructions;

1. Heat oven to 350 degrees. Butter and flour in an 8-inch loaf pan.
2. In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
4. Pour batter into the prepared pan. Bake until a toothpick inserted in the centre emerges clean, about 1 hour.
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