Heat oven to 350 F.
Butter and flour an 8-inch loaf pan:
- Butter
- AP flour
In a medium bowl, whisk together dry ingredients:
- 210 grams AP flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
In a separate medium bowl, combine until homogeneous:
- Zest of 2 lemons
- 1 cup sugar
Whisk in:
- 120 grams (~1/2 cup) buttermilk
- 45 grams (~3 tablespoons) lemon juice
- 3 large eggs
Whisk in:
- Dry ingredients
Fold in:
- 145 grams (~2/3 cup) extra-virgin olive oil
- 1 tablespoon poppy seeds
Pour batter into prepared loaf pan.
Bake until internal temperature reaches 210 F (~45-60 minutes).
Meanwhile, in a small bowl, combine to make a glaze:
- 20 grams (~4 teaspoons) lemon juice
- 64 grams (~1/2 cup) powdered sugar
When the loaf is done, let cool in pan until warm to the touch (~10-15 minutes), then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
Use a pastry brush to apply glaze evenly over top and sides of cake.
Allow to cool completely.