Lemons and poppy seeds are made to go together, at least in my opinion! I can't get enough of lemon, whether it's in my drinks, cooked with my meals, or baked into my desserts. Although poppy seeds are often brushed off of bagels and burger buns, they aren't typically complained about when there baked into delicious treats. You should never wipe away poppy seeds! They have great health benefits like being a great source of dietary fiber. Most diets do not include enough dietary fibers, so get it when you can! As well, poppy seeds are a great source of minerals like calcium and copper. Lemons are in season, so grab all the lemons you can, and start baking! This loaf cake is to die for. As soon as it's gone, you want more! I am glad that my friends have the same cravings as I do, which means I get to make this cake and everyone will share it with me!
Ingredients:
Cake:
-1 cup of butter, unsalted (softened)
-4 large eggs
-2 cups all-purpose flour
-1 1/2 teaspoon baking powder
-1 cup granulated sugar
-1/2 teaspoon vanilla extract
-1/2 teaspoon almond extract
-2 1/2 tablespoons lemon zest
-3 - 3 1/2 tablespoons lemon juice
-2 1/2 - 3 tablespoons poppy seeds
Lemon Glaze:
-1 cup powdered sugar
-1 1/2 teaspoon lemon juice
Directions: Yield 1 large loaf cake
Preparation:
-Preheat oven to 350F degrees
-Generously spray the inside of a loaf tin with cooking spray
-Clean off the skin of your lemons thoroughly
-Using a grater or peeler, carefully grate the outer yellow peel of the lemon into small, thin pieces (this is the zest)
*Make sure not to grate deeply, the white inner flesh of the lemon should not be eaten
-Cut lemons in half and squeeze out juice into a bowl or cup
*Lemon juice is needed for the cake and the glaze
Cake:
-In a medium bowl, stir together flour and baking powder
-Stir in lemon zest and poppy seeds to flour mixture
-In a large mixing bowl, mix together sugar and butter until creamy
-Add in vanilla, almond extract, and lemon juice
-One at a time, add in eggs, continually mixing
-Pour dry mixture into wet mixture and stir until well combined
-Pour batter into prepared loaf tin, filling it nearly to the top. Using a spatula, spread batter evenly
-Bake for 40 minutes, until a toothpick can be inserted and comes out clean
-Cool for 5 minutes in tin, then carefully take out of tin and cool on cooling rack for 10 more minutes
Glaze:
-While cake is cooling, in a medium bowl, whisk together powdered sugar and lemon juice. *Glaze should be thick but easy to drizzle
-Drizzle over cooled cake with spoon or whisk, in a zigzag pattern. Let harden (5-10 minutes)
-Enjoy!
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