Lemon Poppy Seed Olive Oil Pound Cake

Step 1

Preheat oven to 350°F (177°C). Grease and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the longer sides for easy unmoulding.

Step 2

In a small bowl, stir together the Redpath® Golden Yellow Sugar, and the Redpath® Granulated Sugar until well mixed. Add in the lemon zest. With the back of a spoon or with your fingertips, massage the lemon zest into the sugars, releasing the oils from the zest. Cover and set aside.

Step 3

In the bowl of a stand mixer (or a large bowl, if using a hand mixer), use a whisk to thoroughly combine the cake flour, poppy seeds, baking powder, baking soda, and salt.

Step 4

In a large bowl, vigorously whisk the egg yolks while slowly drizzling in the extra virgin olive oil until emulsified; it will become very thick. Whisk in the eggs, buttermilk, lemon juice, and vanilla extract. Whisk until well combined. Add the sugar mixture to the wet ingredients and whisk well.

Step 5

Pour the wet ingredients into the dry ingredients. Using the paddle attachment (or hand mixer, if using), mix on low speed until most of the dry ingredients are moistened. Scrape down the bowl, increase the speed to medium, and mix until no flour streaks remain; about 1 minute.

Step 6

Pour the batter into the prepared loaf pan. Place into the preheated oven and bake until a skewer inserted into the center of the cake comes out clean; 55 to 60 minutes. Rotate the pan halfway through the baking time.

Step 7

Remove from oven and allow to cool in the pan; 10 minutes. Run a small offset spatula around the parchment paper and cake. Carefully unmould cake with the help of the parchment paper overhangs. Place cake onto a wire cooling rack to cool completely.

Step 8

Serve as is, or garnish with a dusting of Redpath® Icing Sugar and/or candied lemon wheels, if desired.