This is a lovely tea time loaf which satisfies my lemon cravings. If you love lemon, you mus try this recipe out. It is soft, buttery and dotted with poppy seeds. This recipe makes use of some oil which keeps this cake moist even when stored in the fridge. This loaf is best enjoyed the day after it is made which gives the flavors enough time to develop.
If you love this loaf, you will also love this lemon blueberry loaf.
(1) 195 Grams All Purpose Flour (1-1/2 Cups)
(2) 113 Grams Unsalted Butter
(3) 3 Large Eggs
(4) 3 Tablespoons Poppy Seeds
(5) 1/4 Cup Oil
(6) 150 Grams Granulated White Sugar (3/4 Cup)
(7) The Zest of 1 Large Lemon
(8) 1 Teaspoon Baking Powder
(9) 1/4 Teaspoon Salt
(10) 1 Teaspoon Pure Vanilla Extract
(11) 4 Tablespoons Milk (1/4 Cup)
For Lemon Glaze
(1) 3 Tablespoons Fresh Lemon Juice
(2) 50 Grams Granulated White Sugar (1/4 Cup)
(1) Preheat oven to 350 degrees (F) (178 degrees C).
(2) Butter and Flour an 8 by 4 Loaf Pan and line the bottom of the pan with parchment paper.
(3) In a large bowl, combine the flour, salt, baking powder, lemon zest and poppy seeds.
(4) In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until it is soft and creamy, about 2 minutes.
(5) With the mixer still running at low speed, add the sugar and keep beating until the mixture is light and fluffy, about 3 minutes. Use a rubber spatula to scrape the bottom and sides of the bowl at intervals.
(6) Add the eggs one at a time and beat after each addition. Add the vanilla extract and beat to incorporate. Scrape the bottom of the bowl to ensure that no part of the mixture is stuck to the bowl.
(7) With the mixer running at low speed, add the oil in a steady stream and beat until incorporated.
(8) Add the flour mixture and milk in 5 additions starting and ending with the flour mixture (flour, milk, flour, milk, flour). Beat only until combined. Mix any left over flour with a spatula. Do not over mix. The smell of lemon zest that hits your nostrils at this point is unbelievable.
(9) Pour the batter into the prepared pan and bake in preheated oven for 55 minutes – 1 hour, or until a toothpick inserted in the middle comes out clean.
(10) Take the lemon poppy seed loaf out of the oven and place on a wire rack.
(11) Make the lemon glaze. Combine the lemon juice and the sugar in a small sauce pan and heat on fire just until the sugar melts. Brush the lemon loaf with the hot glaze until the loaf absorbs all the glaze.
(12) Allow loaf to cool in pan on wire rack for about 30 minutes. Cover loaf in pan with foil paper and leave for 8 hours or overnight. This allows the flavors to build up.
(13) Slice loaf and enjoy with your choice of beverage.