Lemon Poppy Seed Loaf
The other day at the store I came across some gorgeous bright yellow Meyer Lemons! They’re not something that the local grocery stores have all the time so I scooped some up to bake with.
This recipe comes from King Arthur Flour. I find their recipes pretty straight forward and they typically give good results! I strayed from the recipe just a tiny bit by adding some poppy seeds but you could easily leave them out.
Lemon poppy-seed Loaf
- 6 tbsp butter
- 1 cup sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 3/4 cup buttermilk
- zest of 2 lemons
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp poppy seeds
- juice of 1 lemon
- 1/2 cup granulated sugar
Grease a regular size loaf pan and preheat the oven to 350 degrees.
In the bowl of a mixer, combine sugar with the lemon zest and rub it together with your fingers until it’s very fragrant. Add the butter and beat until creamed. Add eggs one at a time, beating well after each addition.
Combine buttermilk with lemon juice and set aside.
Sift dry ingredients together.
Add a third of the dry ingredients to the butter mixture, followed by half of the milk/lemon juice. 1/3 more flour, remaining milk and finish with the flour mixture. Mix until combined. Stir in poppy seeds.
Bake for 50 minutes or until a pick inserted into the loaf comes out clean and the top is a light golden colour.
As soon as the loaf comes out of the oven, mix the glaze, stirring until all of the sugar is dissolved. Poke the warm read with a toothpick and drizzle the glaze over the top giving it time to soak in.
Let cool in the pan for 15 minutes before removing to cool completely.