Lemon-Poppy Seed Squares

I spent last week with The Weekend Baker, a cookbook by Abigail Johnson Dodge that I checked out from the library. It's full of enticing recipes, and I started with her Lemon-Poppy Seed Squares.

The recipe was a breeze to prepare—as easy as making scones! We skipped the glaze, but they were perfect just the same.

This Saturday morning, I'm enjoying a cup of coffee with one of the squares. The bright, zesty lemon flavor is a great start to the day.

Lemon-Poppy Seed Squares

Ingredients-

2 tbsp poppy seeds

1/2 cup buttermilk

213 grams all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp table salt

6 tbsp, 85 grams butter, at room temperature

1 cup, 227 grams sugar

3/4 tsp lemon extract

1/2 tsp vanilla extract

2 large eggs

Method-

Position an oven rack on the middle rung.

Heat the oven to 350˚F,

Lightly grease the bottom and sides of an 8-inch square baking dish (I used a Pyrex glass baking dish).

Stir the poppy seeds into the buttermilk and set aside to soften.

In a medium bowl, combine flour, baking powder, baking soda, and salt.

Whisk until well blended.

In a large bowl, combine the butter, sugar, lemon, and vanilla extracts.

Beat with an electric mixer on medium speed until well blended.

Add the eggs one at a time, beating well after each addition.

Using a rubber spatula, fold in half of the flour mixture just until blended.

Gently stir in the buttermilk and poppy seeds.

Add the remaining flour and fold just until blended.

Scrape the batter into the prepared baking dish and spread it evenly.

Bake until a toothpick or cake tester inserted in the center comes out clean, 30 to 33 minutes.

Transfer the baking dish to a rack to cool.