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Continued: Recipes for a picnic

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  • Last update: June 19, 2013 - 1:57 PM

• Butter, for greasing pan

• 1 3/4 c. flour, more for pan

• Zest of 2 lemons

• 1 c. sugar

• 1/2 c. buttermilk

• 3 tbsp. plus 4 tsp. lemon juice, divided

• 3 eggs

•1 1/2 tsp. baking powder

• 1/4 tsp. baking soda

• 1/4 tsp. fine sea salt

• 2/3 c. extra-virgin olive oil

• 1 tbsp. poppy seeds

• 1/2 c. powdered sugar

Directions

Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.

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 1 3/4 c. flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

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.

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