Winter just decided to hit Boston. For the longest time, it had lulled us into a false sense of security with 50 degree days and absolutely zero snow.

Things started slowly. A couple inches of snow followed by some warm days to melt it. Then it got a little more real. Some significant snow that is still on the ground.

And then the cold hit. The you-shouldn’t-be-exposed-for-more-than-10-minutes cold. The this-is-the-perfect-excuse-to-not-leave-your-blanket cold. So now it’s winter.

Winter usually calls for warm and heavy desserts, since baggy sweaters and leggings seem to be acceptable outfits always. But sometimes you just really want something that reminds you of days when you don’t need a jacket. And those days call for Lemon Poppy Seed Pound Cake.

First, mix together the lemon zest and sugar with your fingers until it feels like sand. (See, it’s just like going to the beach!) Whisk in the eggs, buttermilk, and 3 tablespoons of lemon juice. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.Whisk the dry ingredients into the wet ingredients.Whisk in the oil and poppy seeds. Pour the batter into a greased loaf pan.Bake at 350° for 50 to 60 minutes until a toothpick comes out clean.Allow to cool in pan for a bit until easy to handle. Turn out onto a wire rack over a baking sheet.Whisk together the confectioners’ sugar and 4 teaspoons of lemon juice together.Spoon over pound cake and spread. Allow to cool completely before cutting.
A summery dessert in the middle of winter!

Enjoy!

Lemon Poppy Seed Pound Cake

Ingredients:

• 1 3/4 cups flour
• zest from 2 lemons
• 1 cup sugar
• 1/2 cup buttermilk
• 3 eggs
• 3 tablespoons plus 4 teaspoons lemon juice
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup olive oil
• 1 tablespoon poppy seeds
• 1/2 cup confectioners’ sugar

Directions:

1. Mix the lemon zest and sugar together with fingers in a large bowl until it feels like sand.
2. Whisk in the buttermilk, eggs, and 3 tablespoons lemon juice.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Whisk the dry ingredients into the wet ingredients.
5. Whisk in the oil and poppy seeds.
6. Bake in greased loaf pan at 350°F for 50 to 60 minutes or until a toothpick comes out clean.
7. Allow to cool until easy to handle in pan before transferring to a wire rack over a baking sheet.
8. Whisk together confectioners’ sugar and remaining 4 teaspoons lemon juice to make glaze.
9. Spoon glaze over pound cake and spread to coat. Allow to cool completely before slicing.