Preferences
Ingredients
Cake Batter:
- 2 1/4 cups all-purpose flour
- ¾ teaspoon kosher salt
- 3/4 teaspoons baking powder
- 3/4 teaspoons baking soda
- 3/4 cups unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- lemons
- 3 eggs
- 1/2 cups buttermilk
- 3 tablespoons fresh lemon juice
- 1 tablespoons poppy seeds
Lemon Glaze:
- 1/2 cups confectioners’ sugar
- 1 tablespoons fresh lemon juice
- unsalted butter or nonstick cooking spray
Equipment
Mixing bowl
sifter
stand mixer (optional)
rubber spatula
whisk
Brava loaf pan
wire cooling rack
Nutrition Information
Allergens: None
Instructions
- 1
Make cake batter
- Over medium bowl, sift together flour, salt, baking powder, and baking soda; set aside.
- In bowl of stand mixer fitted with paddle attachment, beat together butter, sugar and lemon zest on medium speed until mixture is light and fluffy, about 5 minutes. Stop mixer, using a spatula, scrape down bowl and beater.
- Add eggs one at a time and beat until combined.
- In small bowl, stir together buttermilk and lemon juice.
- Add flour mixture and buttermilk mixture, alternating between flour and buttermilk; mix well.
- Add poppy seeds and beat until blended.
- 2
Pour batter into pan
- Lightly butter or spray Brava loaf pan; pour batter into pan.
- 3
Bake cake
- Press green button to begin preheating.
- When Brava is preheated, slide loaf pan into top shelf. Press green button again to begin baking.
- While food cooks, prepare glaze.
- 4
Make lemon glaze
- In small bowl, whisk together confectioners’ sugar and lemon juice until smooth.
- 5
Cool cake & glaze
- When your food is done, transfer pan to wire rack and let cool before glazing.
- When pan is cool enough to handle, transfer cake to serving platter and pour glaze over cake.
- Cut cake into slices.