LEMON POPPY SEED COFFEECAKE
12 ounces (3 sticks) unsalted butter at room temp.
2-1/2 cups sugar
6 large eggs at room temperature
3-1/2 cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup buttermilk at room temperature
1/3 cup lemon juice
3 tablespoons poppy seeds
Zest of one lemon
Preheat the oven to 350 degrees. Lightly butter and flour a 10" angel food cake pan.
Beat the butter in the work bowl of an electric mixer on medium speed for 3 minutes. Add the sugar in three installments, beating at medium high speed between installments. Stop once or twice and scrape down the sides of the bowl. Incorporate the eggs, one at a time, mixing each in before adding the next. Occasionally, scrape down the sides of the bowl.
Mix together the flour, salt and baking soda. Working at a lower speed, alternate additions of the flour mixture and the buttermilk and lemon juice, in four installments beginning and ending with the flour. Spoon the batter into the prepared mold. Sprinkle on the poppy seeds and zest, and fold them into the batter..
Bake for 1 1/2 hours in the middle of the oven. The internal temperature should reach 200 degrees. Cool in the pan for 5 minutes. Unmold and cool completely on a rack.