Lemon Olive Oil Pound Cake

Based on Melissa Clark’s article on the NY Times.


  • Butter, for greasing pan
  • 420 g (about 3 1/2 cup) any combination of flour, more for pan
  • Zest of 4 lemons plus 1 Tbsp sugar
  • 200 g (2 cup) sugar or jam substitute in weight
  • 1 cup buttermilk or yogurt or kefir
  • 128 ml lemon juice, a little more than 1/2 cup
  • 6 large eggs
  • Either one of the following:
    • 8 g cream of tartar and 7 g baking soda or
    • 12 g baking powder and 3 g baking soda
  • 3 g teaspoon fine sea salt
  • 1 cup extra-virgin olive oil
  • 2 tablespoon poppy seeds


  1. Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
  2. In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand.
  3. Whisk in buttermilk, lemon juice and eggs.
  4. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  5. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
  6. Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour.
  7. 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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