Ingredients
1 cup (2 sticks) unsalted butter, softened, plus more for pan and parchment
3 cups cake flour, (not self-rising), plus more for pan
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups plus 2 tablespoons granulated sugar
4 large eggs
Grated zest of 3 lemons
1 cup nonfat buttermilk
1/2 cup plus 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice (4 lemons), strained
1 cup confectioners’ sugar
1 teaspoon poppy seeds
2 tablespoons Candied Lemon Zest for Desserts
Preparation
Heat oven to 350 degrees. Grease a 9-by-13-inch cake pan with butter, line bottom with parchment paper. Grease parchment; coat inside of pan with flour. Set aside. Sift together flour, baking powder, baking soda, and salt; set aside.
In the bowl of a mixer fitted with the paddle attachment, cream the butter. Gradually add 2 cups granulated sugar; beat 1 to 2 minutes. Add the eggs, one at a time, until blended. Add the lemon zest; beat to combine.
Beginning and ending with the dry ingredients, alternately add the dry ingredients and the buttermilk to the egg mixture. Beat to combine.
Spread the batter evenly in the cake pan. Bake 35 minutes or until golden brown and a cake tester comes out clean. Transfer to a cooling rack until completely cooled.
In a small saucepan, combine 1/2 cup lemon juice and remaining 2 tablespoons granulated sugar. Cook, stirring, over medium heat, until sugar is dissolved, about 2 minutes. Set syrup aside to cool.
Using a wooden skewer or toothpick, poke holes 1 inch apart from each other in cake. Using all of the lemon syrup, brush the entire surface of the cake, allowing the syrup to run into the holes.
Whisk together confectioners’ sugar and remaining 2 tablespoons plus 1 teaspoon lemon juice, until smooth. Spread over top of cake. Sprinkle with poppy seeds. Garnish with candied lemon zest. Cut in squares; serve.
