My mom’s birthday was earlier this week and I wanted to make her a treat to celebrate. She might be citrus’ biggest fan, so I knew I had to incorporate a couple of citrus components into it. This Citrus Poppy Seed Pound Cake was the result!
This recipe is adapted from a NYTimes Cooking recipe.
Ingredients:
- Butter, for greasing the loaf pan
- 1 ¾ cup all-purpose flour, plus 1 tablespoon, divided
- the zest and juice of 1 orange, divided
- the zest and juice of 1 lemon, divided
- 1 cup sugar
- ½ cup buttermilk
- 3 large eggs
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅔ cup extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1/2 teaspoon almond extract, or vanilla extract to make nut free
- 1 cup confectioners’ sugar