Lemon Poppy Seed Loaf with Lemon Glaze
- Prep Time: 30 mins
- Ready Time: 1 hours 30 mins
- Serves: 10-12
Step 1
Preheat oven to 325°F. Take 4 eggs out of your refrigerator. Using a vegetable peeler, remove the rind of the lemons, avoiding the white pith. Mince 3/4 of the rind so the pieces resemble tiny beads (or use a cheese grater). Slice the remaining rind into long, thin strips. Save these to garnish the cake in step 6.
Step 2
Using a juicer (or your hands), squeeze both lemons over a small bowl to make 1/2 cup of juice. Reserve 2 tablespoons of juice for the glaze in step 6. Using your fingers, grease a loaf pan with 1 tablespoon or less of butter provided.
Step 3
In a large bowl, melt the remaining butter in the microwave in 10 second increments. Then add the granulated sugar, lemon juice, lemon zest, vanilla extract, and the olive oil. Add all 4 eggs and whisk until fully incorporated.
Step 4
In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds. Using a spatula, add the flour-poppy mixture to the butter-sugar-egg mixture and whisk until combined, being careful not to overmix.
Step 5
Pour into greased baking pan and bake for 55 to 60 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean. Remove from oven, let cool for 10 minutes in the pan, then invert and cool on a wire rack. Tip: if you plan to glaze the cake on the wire rack, place non-stick paper below to catch any excess. If you plan to glaze on a serving dish, transfer the cake to the dish once it has cooled completely.
Step 6
In a medium bowl, combine confectioner’s sugar and the reserved lemon juice. Whisk until completely smooth and thick. It should be pourable, with a similar consistency to honey. Pour the mixture over the cake and let it set. (You may have enough glaze to do this twice.) Garnish with strips of lemon zest.
- Prep Time: 30 mins
- Ready Time: 1 hours 30 mins
- Serves: 10-12
For the Loaf:
Ingredients
- 8 tablespoon(s) Butter, Room Temperature
- 1 1/3 cup(s) Granulated Sugar
- 1 teaspoon(s) Vanilla Extract
- 2 ounce(s) Olive Oil
- 1 1/3 cup(s) Flour
- 1 teaspoon(s) Baking Powder
- 1/2 teaspoon(s) Salt
- 2 tablespoon(s) Poppy Seeds
- 4 Eggs
Instructions
- Preheat oven to 325°F.
- Using a vegetable peeler, remove the rind of the lemons, avoiding the white pith.
- Mince 3/4 of the rind so the pieces resemble tiny beads (or use a cheese grater).
- Slice the remaining rind into long, thin strips. Save these to garnish the cake.
- Using a juicer (or your hands), squeeze both lemons over a small bowl to make 1/2 cup of juice.
- Reserve 2 tablespoons of juice for the glaze. Using your fingers, grease a loaf pan with 1 tablespoon or less of butter provided.
- In a large bowl, melt the remaining butter in the microwave in 10 second increments.
- Add the granulated sugar, lemon juice, lemon zest, vanilla extract, and the olive oil.
- Add all 4 eggs and whisk until fully incorporated.
- In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds.
- Using a spatula, add the flour-poppy mixture to the butter-sugar-egg mixture and whisk until combined, being careful not to overmix.
- Pour into greased baking pan and bake for 55 to 60 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven, let cool for 10 minutes in the pan, then invert and cool on a wire rack. Tip: if you plan to glaze the cake on the wire rack, place non-stick paper below to catch any excess. If you plan to glaze on a serving dish, transfer the cake to the dish once it has cooled completely.
For the Glaze:
Ingredients
- 1 1/2 cup(s) Confectioner's Sugar
Instructions
- In a medium bowl, combine confectioner’s sugar and the reserved lemon juice.
- Whisk until completely smooth and thick. It should be pourable, with a similar consistency to honey.
- Pour the mixture over the cake and let it set. (You may have enough glaze to do this twice.)
- Garnish with strips of lemon zest.
