Lemon Poppy Seed Drizzle Cake

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
6 large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

2 T poppy seeds

For the drizzle:
Juice of 3 lemons

¾ cup granulated sugar

2 T granulated sugar

Preheat the oven to 350 degrees F. Grease and flour a tube pan (note: bundt pan will not work as well when it comes time to add the drizzle)
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Stir in the poppy seed.  Spoon the batter into the prepared pan and smooth the top with an offset spatula.  Bake for 45 minutes to 1 hour, until a cake tester comes out clean.

For the drizzle, combine lemon juice and 3/4 cup sugar in a small saucepan and cook over low heat until the sugar dissolves.

When the cake is done, allow to cool for 20 minutes. Remove the cake from the pan and set on a rack over a try or sheet pan; poke holes in the top of the cake with a wooden skewer and slowly spoon three-quarters of the syrup over the top.  Allow the cake to cool completely. Pour remaining syrup over the cake and sprinkle with 2 T granulated sugar.  Keep at room temperature for best flavor.

Recipe adapted from Ina Garten.

Pucker Up!