lemon poppy seed loaf cake
This is a lemon poppy seed loaf cake with an electric lemon glaze and a moist, tender crumb.
- Yield: 1
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
loaf cake
- 3 large eggs
- 1 cup plus 2 tablespoons granulated sugar
- 1/2 cup heavy cream
- 5 tbsp unsalted butter, cubed, plus extra for greasing
- 1 tbsp poppy seeds
- finely grated zest of 3 lemons (about 1 tbsp)
- 1 1/3 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
glaze
- 3/4 cup confectioners' sugar, sifted
- 2 tbsp lemon juice
Instructions
- Heat the oven to 350°F. Grease the loaf pan nd line with parchment paper, then set aside.
- Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for about 2 minutes, until pale and frothy. Add the cream and continue to beat for about 2 minutes, until the mixture has combined, thickened a little, and turned pale.
- In the meantime, melt the butter in a small saucepan over low heat, stir in the poppy seeds and lemon zest, and set aside.
- Sift the flour, baking powder, and salt together into a bowl, then use a rubber spatula to fold this into the egg mixture before folding in the butter, poppy seeds, and zest.
- Spoon the mixture into the loaf pan(s) so that it rises three-quarters of the way up the sides. Place on a baking sheet and bake for about 50 minutes, or until a skewer inserted into the center comes out clean.
- To make the glaze, whisk the confectioners' sugar with the lemon juice in a bowl.
- Pour the glaze over the top of the cake as soon as it comes out of the oven, spreading it over the top so that it sinks in and creates a nice coating. Set aside to cool for 30 minutes before removing from the pan. Leave to come to room temperature before serving.
Notes
recipe from sweet: desserts from london's ottolenghi by Yotam Ottolenghi and Helen Goh
Find it online: https://www.withspice.com/blog/lemon-poppy-seed-loaf-cake/