Lemon Almond Poppy Seed Cake

This is what I would categorize as a "grown-up" cake. Subtly sweet with citrus and bitter almond notes. Perfect with a cup of coffee or tea. The only thing I can think of to gild the lily would be to add a simple lemon & powdered sugar glaze but it doesn't really need it.

Note: I used 2 t of baking powder for the first attempt but the center sunk in a bit which suggested that it over-rose then fell. I have not tried the modification to 1 t of baking powder. That's for next time!

125 g turbinado sugar (½ c plus 2 T)
3 eggs, at room temperature
½ teaspoon pure almond extract
Zest & juice of one lemon
85 grams (6 tablespoons) unsalted butter
120 g sourdough starter***
140 g white whole wheat flour
100 g almond meal
5 g (1 t) baking powder
1 g (½ t) baking soda
Pinch salt
3 T poppy seeds

Preheat the oven to 400°F. Put the butter in a loaf pan and place in the oven to melt. Take out and set aside after 3-4 minutes.

Combine the flour, almond meal, baking powder, baking soda, salt, and poppy seeds. Whisk together remove any lumps and set aside.

In a large mixing bowl, whisk together the sugar, eggs, almond extract, lemon zest, and lemon juice. Add the melted butter and the starter and whisk well to combine.
Take a pastry brush and brush residual melted butter over the bottom and sides of the loaf pan then set aside.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overwork it. Pour into the prepared loaf pan, level the surface, and place in the oven.
Bake at 400°F for 15 minutes, then lower the heat to 360°F and bake for another 20-25 minutes, or until a cake tester inserted in the center comes out clean. Transfer to a rack to cool for 5 minutes before removing from the pan and cooling completely. Or in my case, cooling for 15 minutes before I had to taste it.

***You may use 1/4 cup plain yogurt or buttermilk in place of the starter. Just increase the flour to 200 g.