Lemon Poppy Seed Loaf
Today, I’m sharing a recipe that isn’t particularly festive or christmassy. It’s true and I acknowledge it, but it’s simply the best recipe for a lemon poppy seed load. It’s sour but also sweet, with a touch of crunch from the seeds but otherwise quite fluffy. The icing gives the proper consistency for an incredible combination.
Poppy seeds provide with an extra difficulty to your baking recipes since they absorb all the moisture, resulting in a harsh and dry texture. So the goal is to use exactly the appropriate quantity, neither too much or too little, and to distribute them equally throughout the batter. Most lemon poppy seed loaf recipes ask for 3 tablespoons poppy seeds in the mix, but I found that 2 tablespoons was just right. And believe me, it doesn’t make me any less of a fan of poppy seeds.
I cooked it for my flatmates, who all enjoyed it and requested more.
So it’s not the most Christmassy recipe, but it’s a hit and can be a fantastic option for a Christmas dessert because it’s light, which isn’t too much to ask after a big Christmas dinner/lunch.
I’ll be back in two weeks with another recipe because I’ll be taking a week off next week to spend time with my family.
Lemon poppy seed loaf
Ingredients
Loaf
- 3 Eggs
- 170 gr Granulated sugar
- 160 gr Flour
- 1 tsp Yeast
- 150 gr Butter
- 1 tsp Salt
- 2 Lemons
- 2 tbsp Poppy seeds
Icing
- 125 gr Icing sugar
- 1/2 Lemon juice
Instructions
Loaf
- Preheat oven to 180°c or 355°f.
- In a mixing bowl, whisk together the eggs and sugar until the mixture turns white.
- Mix in the flour and yeast. Melt the butter and stir it in. Mix.
- Add the zest of the lemons and their juice to the dough.
- Add the seeds and mix.
- Pour the dough into a floured and buttered rectangular pan and bake for 40 minutes.
Icing
- Allow the cake to cool before whisking together the sugar and lemon juice.
- Allow the cake to rest for 20 minutes after brushing it with icing.