Lemon Lime Poppyseed Cake
Sweet and tart is the perfect combination for this tasty cake.

Instructions

  1. Heat oven to 350 degrees. Generously butter and flour an 8-inch loaf pan.
  2. In a bowl, combine 1 teaspoon each of lemon and lime zests with sugar. When it looks like wet sand, add the buttermilk, 3 tablespoons of juice, salt and eggs. Alternately add flour and oil just until evenly combined and there are no lumps of flour. Add poppyseed.
  3. Spoon into loaf pan and bake for 50 minutes to 1 hour, until a toothpick comes out clean when inserted in the center. If the cake seems to be browning too quickly, place a piece of foil on top.
  4. When a cake tester comes out clean, remove and allow to cool.
  5. Whisk together remaining juice and confectioners sugar until smooth. When still slightly warm, turn cake out of loaf pan, right-side up, and drizzle with powdered sugar and juice.

Tips & Notes

To achieve the pretty lemon pattern on top, we used a citrus loaf pan. You can find a similar product here.