Limoncello Poppyseed Olive Oil Cake

For the Cake:rnCombine the flour, sugar, salt, baking soda, baking powder, and poppyseeds in a bowl.rnIn another bowl, combine the olive oil, buttermilk, egg yolks, lemon juice, limoncello, zest, and vanilla.rnWhisk the wet into the dry, and set aside.
Preheat the oven to 350 degrees.rnButter and flour a 9 inch springform pan.rnWhip the egg whites until you get stiff glossy peaks.rnGently, fold about 1/2 cup of the whites into the batter. Fold the remainder of the whites into the batter, leaving just a few white streaks.
Pour into the prepared pan, and bake for about 45 minutes or until a toothpick inserted into the middle of the cake has just a few moist crumbs attached. The top should be lightly browned, and there should be a tiny bit of jiggle when the pan is moved.rnLet cool for 5 minutes in the pan, remove and cool completely on a rack.
For the glaze,rnBring the lemon slices, sugar, and water to a boil in a pot on the stovetop. Reduce to a simmer, and let cook until the rind of the lemon becomes transparent, and the liquid turns into a thick syrup. This should take about 30 minutes.rnLet cool and dry on a drying rack.
Combine the powdered sugar, limoncello, lemon juice, and zest to create a glaze to your preferred thickness. rnrnGlaze the cooled olive oil cake, and garnish with the candied lemon and a few extra poppy seeds.