Adapted from the Los Angeles Times
2-2/3 cups cake flour (do not substitute)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1-1/2 Tablespoons poppy seeds
3/4 cup plus 2 Tablespoons butter, room temperature
1-2/3 cups sugar
3 eggs, room temperature
Zest of one lemon
2 Tablespoons lemon juice
1-1/2 teaspoons vanilla extract
3/4 cup buttermilk (I did not use lowfat & I let it warm up a bit with the eggs and butter before using)
In a medium sized bowl sift together cake flour, baking powder, baking soda and salt. Add poppy seeds and set aside.
Beat
butter with an electric mixer for about one minute. Gradually add the
sugar and beat until light and airy; about 2 more minutes. Scrape down
the sides of the bowl with a rubber spatula.
Add 1 egg at a time
to butter-sugar mixture, beating well after each until batter is
smooth. Add lemon zest, lemon juice and vanilla; mix well.
Add
dry ingredients to butter mixture, alternating with buttermilk (i.e.
start with dry and end with dry) scraping down sides with rubber
spatula after each addition. Do not over mix or you will have a tough
cake.
Grease bottom and sides of a 13 x 9-inch cake pan (use
butter and flour, shortening and flour or baking spray). Pour batter
into prepared cake pan and use a spatula to spread batter evenly in
pan. Bake at 350 degrees for 27-30 minutes or until a toothpick comes
out clean.
Let cool on a wire rack and sprinkle with powdered sugar before serving.
-Recipe courtesy of Cathy Pollak