Recipe: Glazed lemon poppy seed loaf
- 4 eggs
- 180 grams of butter at room temperature
- 150 grams of sugar
- 200 grams of all-purpose flour
- 1/2 tsp of baking powder
- A pinch of salt
- Juice and zest of 1 lemon
- 1 tsp of vanilla extract
- 1 tbsp of poppy seeds
- 1/2 cup of confectioner's sugar
- 1 to 2 tbsp of lemon juice
1 Preheat your oven to 350F.
2 In a medium-sized bowl, add the egg yolks reserving the whites in a separate bowl. Add the sugar to the yolks and mix until homogeneous. Add the room temperature butter and beat using a mixer until creamy (about 3 minutes). Add the lemon juice, zest and the vanilla extract and mix until just combined.
3 Add the flour, baking powder and salt to a small bowl. Mix until homogeneous.
4 Beat the egg whites, with a pinch of salt, until stiff peaks form. Gently fold the egg whites into the flour mixture. Fold in the poppy seeds. Pour the batter in a greased loaf tin and bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
5 Make the glaze: add the confectioner's sugar to a bowl and whisk in the lemon a little bit at a time until you've reached a thick but workable consistency. You may not need the entire amount of lemon juice. Pour the glaze over the loaf once it has cooled and cut using a serrated knife.