Lemon Poppy Seed Cake
 This lemon poppy seed cake is just the thing to have on hand for company or a cozy treat—pure sunshine in every slice! Ingredients For the Cake 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife ½ teaspoon baking soda ½ teaspoon salt ¼ cup poppy seeds 1 cup low-fat buttermilk (see note) Finely grated zest of 3 lemons (about 3 gently packed tablespoons) 2 tablespoons fresh lemon juice 2 sticks (1 cup) unsalted butter, softened 2¼ cups granulated sugar, plus more for the pan 3 large eggs 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife ½ teaspoon baking soda ½ teaspoon salt ¼ cup poppy seeds 1 cup low-fat buttermilk (see note) Finely grated zest of 3 lemons (about 3 gently packed tablespoons) 2 tablespoons fresh lemon juice 2 sticks (1 cup) unsalted butter, softened 2¼ cups granulated sugar, plus more for the pan 3 large eggs For the Syrup 2 tablespoons water 2 tablespoons granulated sugar 2 teaspoons fresh lemon juice 2 tablespoons water 2 tablespoons granulated sugar 2 teaspoons fresh lemon juice For the Glaze About 1 cup confectioners' sugar 2 tablespoons fresh lemon juice About 1 cup confectioners' sugar 2 tablespoons fresh lemon juice Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again. In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside. In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated. Spoon the thick batter into the prepared pans and smooth the top with a rubber spatula. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack. Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour. When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. When the cakes are cool, carefully transfer them to serving platters. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving. Note: If you’d like to make your own buttermilk, check out the easy method here. Note: You'll need 3 large lemons for this recipe Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.) Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again. In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside. In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated. Spoon the thick batter into the prepared pans and smooth the top with a rubber spatula. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack. Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour. When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. When the cakes are cool, carefully transfer them to serving platters. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving. Note: If you’d like to make your own buttermilk, check out the easy method here. Note: You'll need 3 large lemons for this recipe Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.) Nutrition Information Powered by Per serving (16 servings) Calories: 369 Fat: 14 g Saturated fat: 8 g Carbohydrates: 59 g Sugar: 40 g Fiber: 1 g Protein: 5 g Sodium: 158 mg Cholesterol: 66 mg Per serving (16 servings) Calories: 369 Fat: 14 g Saturated fat: 8 g Carbohydrates: 59 g Sugar: 40 g Fiber: 1 g Protein: 5 g Sodium: 158 mg Cholesterol: 66 mg