Photo: Joe Kim
A refreshingly light and lovely Meyer lemon delight to enjoy on a rainy (or sunny) almost-spring day.
Pucker up and get ready to savour a sweet slice of cake with more than a hint of lemony tang and a yummy drizzly syrup to go overtop. As March winds blow and we wait impatiently for the first signs of spring, when we’re in need of a bit of comfort, nothing beats a light lemon loaf (or lemon cake) à la Grandma’s best and a piping hot cuppa as the perfect tea-time treat.
- 1 to 2 large Meyer lemons
- ½ cup granulated sugar
- 1-¼ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 6-½ tbsp unsalted butter,
- 1 cup granulated sugar
- 1 tsp fresh lemon zest
- 2 large organic eggs
- ½ cup whole milk
- 1 tsp poppy seeds
- 1 package blueberries for serving
1 Preheat the oven to 350°F. Grease and flour a loaf pan; set aside.
2 Squeeze out enough lemon juice to measure ½ cup. To make the syrup, stir together all but 1 teaspoon of lemon juice and sugar in a small bowl until dissolved. Set syrup aside.
3 To make the loaf, sift together the flour, baking powder and salt in a medium bowl; set aside.
4 Using an electric mixer, beat together the butter, sugar and lemon zest in a large bowl until the mixture is light and fluffy. Beat in the eggs, one at a time. Slowly add the flour mixture, alternating with milk, until combined. Stir in the poppy seeds and reserved 1 teaspoon lemon juice.
5 Pour batter into prepared pan and bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted in the centre of the loaf comes out clean. Let cool on a wire rack.
6 Serve loaf in slices drizzled with lemon syrup and topped with a handful of fresh blueberries.
(Note) The lemon poppy seed loaf can be wrapped and stored in an airtight container for four days, or wrapped in foil and frozen for up to one month.