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Lemon Poppy Seed Loaf

January 12, 2011

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

glaze

  • 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.

Enjoy!

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