When we fly to Paris from New York, always on an overnight flight, we have a routine. We pack lightly so that we don’t have to check in our luggage. After we get through security at the airport, we buy a bottle of water to share on the plane. Once we are on the plane and we take off, I watch all the episodes of Friends that are available (they are still so funny and so much fun to watch). We eat our dinner (always the Hindu Vegetarian meal option – it’s by far the best airplane food on United Economy), drink some wine, take something to help my nerves (I am a very nervous flyer), put on ear plugs and eye masks and try to sleep.
After a few hours of fitful sleep, the cabin lights come on and we are all awakened for “breakfast.” We used to dread the soggy, microwaved sorry excuse for a croissant that filled the cabin with a smell of fake butter and warm plastic. So a long time ago, we added something to our routine: at the New York airport, we visit Starbucks and buy two slices of their lemon pound cake. As everyone grudgingly wakes up and the flight attendants pass out those god forsaken croissants, we politely decline and sink our teeth into the delicate crumb of the lemon pound cake, savoring its lemony glaze.
This recipe for a lemon poppy seed cake is an even better, homemade version of that Starbucks lemon cake. It’s made with olive oil so it’s less rich (and better for you), and the glaze is thinner and more subtle. The poppy seeds add a crunch and a tiny bit of a nutty flavor. It makes a wonderful breakfast treat no matter where in the world you are or traveling to.
Lemon Poppy Seed Pound Cake – Slightly adapted from the New York Times
1 ¾ cup all-purpose flour
zest of 2 lemons
1 cup sugar
½ cup buttermilk
3 tablespoons lemon juice
3 large eggs
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
⅔ cup extra-virgin olive oil
1 tablespoon poppy seeds
½ cup confectioners’ sugar
4 teaspoons lemon juice
Heat oven to 350 degrees. Lightly grease an 8-inch loaf pan and line with parchment paper, leaving extra paper on both sides to help you lift cake out of the pan.
In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice, eggs, and olive oil. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Add dry ingredients into the batter and mix until combined, being careful not to overmix.
Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then lift out of the pan onto a baking rack set over a rimmed baking sheet.
Whisk together 4 teaspoons lemon and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.