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
- 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, lemon juice and eggs.
- In a separate bowl, whisk together 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.