Lemon and Poppy Seed Cake

Directions

Cake

1. Heat the oven to 350°F. Butter a 9 inch pound cake pan that is at least 2 inches deep, and line with parchment paper.

2. Bring the buttermilk and the poppy seeds just under a simmer in a small saucepan over medium heat. Remove from heat and stir in the Vanilla Extract. Let sit until cool, about 10-20 minutes.

3. Whisk and sift sugar, salt, flour, turmeric, baking powder and baking soda over a bowl. Sprinkle the lemon confit into the dry mix and reserve.

4. In a medium bowl, whisk together the eggs, olive oil and Lemon Extract.

5. Whisk the buttermilk infusion into the wet ingredient mix. Add the dry mix to the wet and whisk until just combined. The batter will be quite loose.

6. Pour the batter into the pan and bake for 1 hour, until the top is golden and the tester comes out clean. Let the cake cool for 30 minutes.

7. Run a knife around the edge of the pan to loosen the sides of the cake. Invert the cake onto a cooling rack.

8. When the cake is totally cooled, punch the top  with  a toothpick. Pour the Meyer Lemon Infused Simple Syrup over the cake and let it absorb before glazing.

Glaze

1. Bring sugar, buttermilk, butter and salt under a simmer over medium heat until the sugar dissolves and the butter melts completely.

2. Remove it from the heat, let cool off and add the Lemon Extract. Whisk in the confectioner sugar until it reaches the desirable consistency and pour over  the cake.

3. Sprinkle the top with poppy seeds and lemon zest.