Lemon Poppy Loaf
This Lemon Poppy Loaf is the perfect recipe to kickstart your spring baking! Featuring our fresh, high-quality Blue Poppy Seeds.
This recipe comes from our friend, Sheri Silver.
Yield: 1 loaf
Preparation Instructions:
Make the cake:
Pre-heat the oven to 350 degrees. Grease an 8” x 4” loaf pan, line the bottom with parchment paper, then grease the paper. Dust with flour to coat the sides and bottom, tapping out any excess.
Whisk the eggs, milk, and vanilla in a small bowl. Set aside.
Place the flour, both sugars, baking powder, salt, lemon zest and poppy seeds in a mixer bowl. Mix on low speed just till combined.
Add all of the butter and half the egg mixture to the bowl and beat till combined.
Add the remaining egg mixture in two additions, beating after each till combined. Scrape the batter into your prepared pan and bake till a toothpick tests clean, 50 – 60 minutes.
Cool the cake in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely.
Make the glaze:
Whisk the ingredients till smooth.
Pour the glaze over the top of the cake. Decorate with lemon zest if desired, and let the glaze set before serving.
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