Lemon-Poppy Poundcake

• 3 cups sifted cake flour
• 13 cup poppy seeds
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 23 cups sugar
• 6 large eggs
• 1/2 cup buttermilk
• 3 tablespoons lemon zest
• 2 teaspoons lemon extract
• Lemon-zest glaze (see recipe)

1. Preheat the oven to 350 degrees.
2. Grease and flour a large tube pan with a removable bottom.
3. In a medium bowl, whisk together the flour, poppy seeds, baking powder and salt.
4. Set aside.
5. In another bowl, cream the butter and sugar, beating until the mixture is fluffy and light-colored.
6. Beat in the eggs, one at a time, beating well after each addition.
7. Beat in the buttermilk, lemon zest and lemon extract.
8. In 3 additions, beat in the flour mixture, stopping occasionally to scrape down the sides of the bowl.
9. Spoon the batter evenly into the prepared pan and bake until the cake is lightly browned and a cake tester or wooden toothpick inserted into the center of the cake is removed clean, about 50 to 55 minutes.
10. Cool the cake in the pan for 5 minutes.
11. Run a thin-bladed knife around the edges and bottom of the pan to loosen the cake.
12. Invert, tapping the pan to release the cake.
13. Place the cake on a wire rack to cool completely.
14. Drizzle the top with the lemon-zest glaze, place on a cake plate and serve.

cake flour, poppy seeds, baking powder, salt, unsalted butter, sugar, eggs, buttermilk, lemon zest, lemon, lemonzest glaze

Taken from cooking.nytimes.com/recipes/4827 (may not work)