Lemon Poppy Seed Loaf (Print Version)
# Ingredients:
→ For the Loaf
01 -
90 g unsalted butter, room temperature
02 -
1 tsp salt
03 -
Zest from 1 lemon
04 -
25 g vegetable oil
05 -
170 g granulated sugar
06 -
2 eggs
07 -
90 ml milk
08 -
30 ml lemon juice
09 -
200 g all-purpose flour
10 -
1 tsp baking powder
11 -
2 tbsp poppy seeds
→ For the Center Line
12 -
10 g unsalted butter
→ For the Glaze
13 -
100 g icing sugar
14 -
Juice from 1-2 lemons
15 -
1 tbsp poppy seeds
# Instructions:
01 -
Beat the butter with sugar, salt, lemon zest and oil until the mixture becomes lighter in color. An electric mixer or whisk can be used for this step.
02 -
Incorporate the eggs and beat until thoroughly combined. The mixture should appear thick and well-aerated.
03 -
Pour in the milk and lemon juice, then mix well to combine.
04 -
Fold in the flour, poppy seeds and baking powder until just combined.
05 -
Brush the loaf pan with melted butter and dust with flour. Turn the pan over and tap on the counter to remove excess flour.
06 -
Transfer the batter to the prepared pan and level the surface evenly.
07 -
For a decorative center crack, place thin slices of butter (2-3mm thick) along the center of the batter.
08 -
Bake in a preheated oven at 180°C for 45-60 minutes. After 30 minutes, check the loaf. If the top is sufficiently golden, cover with foil for the remaining bake time or switch to bottom heat only.
09 -
Once the loaf has completely cooled, prepare the glaze by gradually adding lemon juice to the icing sugar until reaching a semi-thick consistency.
10 -
Pour the glaze over the cooled loaf, spreading evenly. While still wet, sprinkle with poppy seeds.
# Notes:
01 -
Allow the loaf to cool completely before glazing for best results.
02 -
The optional butter line down the center creates an attractive crack in the finished loaf.