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["For the Cake:
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Combine the flour, sugar, salt, baking soda, baking powder, and poppyseeds in a bowl.
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In another bowl, combine the olive oil, buttermilk, egg yolks, lemon juice, limoncello, zest, and vanilla.
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Whisk the wet into the dry, and set aside.", "Preheat the oven to 350 degrees.
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Butter and flour a 9 inch springform pan.
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Whip the egg whites until you get stiff glossy peaks.
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Gently, fold about 1/2 cup of the whites into the batter. Fold the remainder of the whites into the batter, leaving just a few white streaks.", "Pour into the prepared pan, and bake for about 45 minutes or until a toothpick inserted into the middle of the cake has just a few moist crumbs attached. The top should be lightly browned, and there should be a tiny bit of jiggle when the pan is moved.
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Let cool for 5 minutes in the pan, remove and cool completely on a rack.", "For the glaze,
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Bring the lemon slices, sugar, and water to a boil in a pot on the stovetop. Reduce to a simmer, and let cook until the rind of the lemon becomes transparent, and the liquid turns into a thick syrup. This should take about 30 minutes.
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Let cool and dry on a drying rack.", "Combine the powdered sugar, limoncello, lemon juice, and zest to create a glaze to your preferred thickness.
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Glaze the cooled olive oil cake, and garnish with the candied lemon and a few extra poppy seeds."]
