Lemon Poppy Seed Poundcake

Use Myer lemons, up the zest amnt
Add juice of 1/2 lemon to batter
Canola not olive
Change topping:
Boil 1/2 sugar with 1/4 c lemon juice
Poke holes, pour over after bake
Then bake a few xtra mins
Go heavy on poppy

Please... use grams and millilitres, or have a conversion function. Baking is about precision and cups are an archaic and inaccurate form og measurement.

You could also substitute sour cream, which I do often as I usually don't have buttermilk.

Instead of 1/2 cup buttermilk,
you can use 1/4 cup milk and 1/4 cup plain yogurt.

Soaking the poppy seeds, in this case in the buttermilk, before baking always makes for better flavour and texture, I find.

I thought this lacked the brightness of lemon flavor. I added the full zest of two large lemons and the proper amount of lemon juice specified by the recipe. I also thought the olive oil weighted it down a bit flavor-wise -- and perhaps muted the lemon. It had a nice crumb texture even with the olive oil, but I could taste the olive oil and I would have rather had a burst of lemon lightness.

Ingredients in metrics (not tested yet):
245 g flour
225 g sugar
133 ml buttermilk
150 ml olive oil
100 g confectioner's sugar

Substituted 2 lemons for 2 tangerines Substituted 2/3 c EVOO for 2/3 c melted butter Left out poppyseeds "Made" buttermilk with 3 T milk + 1 T lemon juice BEST citrus loaf I've ever had. Finally cracked the code, and will never make it any other way.

Be advised: the EVOO leaves its mark. Imparts a savory element that, for me & my family, detracts from the goal of a bright lemon flavor infused into a dense, rich, mildly sweet pound cake.

Surprised at the number of people who use Meyer lemons and are surprised the cake isn't lemony enough. Meyer lemons are sweeter, milder, and less acidic than regular lemons so would expect they would make a less lemony cake with less zing. Also surprised at the number of people who use a strong EVOL and are surprised that the cake has a strong EVOL flavor. If you don't want a strong EVOL flavor don't used EVOL with a strong flavor. I thought the cake was absolutely delicious.

To those who didn't achieve satisfactory results: Maybe the missing ingredient was patience. Take your time. The combining of the zest and sugar ought to be done with firmness to release the essential oils of the lemon. Whisking should be thorough; separate ingredients should be indistinguishable. Allow the cake to cool before tipping it out of the pan. I think you'll find that patience isn't only its own reward--you'll have your cake, and eat it, too!

I've made this as written and loved it. But lately I have made it substituting orange for lemon and I think I like it even better.

I doubled the recipe and baked in a bundt pan. Very pleased, but next time will increase the lemon juice and the poppy seeds.

Wonderful! This is a beautiful dense cake just bursting with lemony goodness. I only had a 9x5" pan ... cooked perfectly in 55 minutes. I did have a little trouble removing from pan, but that's my fault for not dusting with flour as instructed (new nonstick so I thought I wouldn't need). The lemon glaze is outstanding ... I feel like a fool for not thinking of using lemon juice as a base myself. In any event, it's the perfect topping and I'll use on other cakes in future. Thank you!

Best lemon taste & moisture that I have encountered in any lemon poppy-seed bread/cake that I have found to date. I suspect the key is massaging the zest with the sugar and the buttermilk.

I have also made this as muffins and subbed whole wheat flour for the white. The cake was a little dryer as expected but still very moist for a muffin. - the recipe made 12 small muffins, next time I will use the same volume for 6, or double for 12.