LEMON POPPY SEED POUND CAKE

I've posted a number of recipes for pound cake but this is one of my favorites. I guess pound cake originally used a pound of butter, a pound of flour and a pound of sugar. But this one uses buttermilk and olive oil. I think it's probably healthier to eat than the original. But I'm sure it tastes just as good. The recipe comes from the New York Times, which often has great recipes  in their Wednesday Food Section.

LEMON POPPY SEED POUNDCAKE

serves 6

butter, for greasing the loaf pan

1 3/4 C flour, more for pan

zest of 2 lemons

1 C sugar

1/2 C buttermilk

3 T plus 4 t lemon juice

3 large eggs

1 1/2 t baking powder

1/4 t baking soda

1/4 t fine sea salt

2/3 C extra virgin olive oil

1 t poppy seeds

1/2 C confectioners' sugar

1. Heat oven to 350 degrees. Butter and flour 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 the eggs. 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.

3. Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 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 .

4. Whisk together remaining 4 teaspoons lemon and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completel before slicing.