Lemon Poppy Seed Loaf
with Lemon Glaze
THE RECIPE
INGREDIENTS:
- For loaf:
- 2 Lemons
- 8 tbsp Butter
- 1 1/3 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 ounces Olive Oil
- 1 1/3 cup Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Tbsp Poppy Seeds
- For glaze:
- 1 1/2 cups Confectioner's Sugar
- From your pantry:
- 4 Eggs
ABOUT THE RECIPE:
Lemon juice and grated rind zest up this simple poppy-seed cake, made extra moist with a touch of olive oil.
BAKING ADVICE:
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. It will take a bit more time, but you get a nice arm workout!
Don’t have a 9x5 inch loaf pan? You can use an 8 inch square pan instead. Be sure to monitor the baking time! Start by testing the cake at 30 minutes to check doneness.
If you glaze your cake on a serving dish, tuck strips of wax paper beneath the edges to keep the plate clean and remove when set. Or glaze it on a wire rack, with paper underneath, to let the excess drip off.
YOUR INGREDIENTS
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, 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.
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