Lemon Poppy Seed Loaf with Lemon Glaze
I love a good lemon loaf, they're the best in the world! This one has poppy seeds and a tangy lemon glaze, making it even better.
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Servings: 10 for a 20x11cm/8x4in pan. Double the recipe for a bundt pan
Ingredients
For the loaf
- 90 g unsalted butter at room temperature
- 1 tsp salt
- Zest from 1 lemon
- 25 g vegetable oil
- 170 g granulated sugar
- 2 eggs
- 90 ml milk
- 30 ml lemon juice
- 200 g all-purpose flour
- 1 tsp baking powder
- 2 tbsp poppy seeds
For the line down the centre (optional)
- 10 g unsalted butter
For the glaze
- 100 g icing sugar
- Juice from 1-2 lemons
- 1 tbsp poppy seeds
Instructions
For the loaf
- Beat the butter with the sugar, salt, lemon zest and oil until the mix is lighter in colour. You can use an electric mixer or a whisk.
- Add the eggs and beat once again until they are nicely incorporated and the mixture looks thick and aerated.
- Add the milk and juice and mix.
- Add the flour, poppy seeds and baking powder and mix.
- Brush your pan with melted butter and sprinkle with flour. Turn it over and tap it on the table to remove the excess flour.
- Pour the batter into the pan and level it out.
- This is optional, but if you want that nice and even break at the centre of the cake, cut thin slices of butter. They should be 2-3mm thick. Place them along the centre of the batter.
- Bake the loaf in a preheated oven at 180°C / 350°F for 45min - 1 hr. At the half an hour mark check the loaf as it tends to become golden quickly on top. If it's golden enough, cover it with tin foil for the rest of the cooking process or switch the heat to only the bottom.
For the glaze
- Once the loaf has completely cooled down, prepare the glaze.
- Add a little bit of lemon juice at a time to the icing sugar until you get a semi-thick glaze.
- Pour the glaze onto the cake and spread it.
- Sprinkle the glaze with poppy seeds while it's still wet.
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