1 3/4 cups all-purpose flour
1/4 teaspoons salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons poppy seeds
zest of 2 lemons
1/3 cup butter, softened
3/4 cup sugar
1 teaspoons vanilla extract (I use Mexican vanilla)
1/3 cup oil
1/2 cup buttermilk
4 tablespoons lemon juice
1/4 cup sugar
Preheat oven to 350, and grease loaf pan with cooking spray.
In a medium bowl whisk flour, salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside.
Using a stand mixer, fitted with a whisk attachment, beat butter with sugar until mixture lightens in color to a pale yellow. Incorporate eggs one at a time, then mix in vanilla extract and oil.
Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.
Bake for about 1 hour, until a toothpick inserted into the center of the cake comes out clean.
Prepare the lemon glaze. In a small saucepan add sugar and lemon juice. Heat over low-medium heat until the sugar dissolves.
Use a skewer, or chopstick, to poke the pound cake all over the top, then brush the lemon glaze over the warm pound cake.
Let it cool completely before serving.