shares a tasty recipe with us. This time enjoy Lemon and Poppy Seed Loaf.
Lemon and Poppy Seed Loaf
Ingredients for the loaf:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1 cup plain whole-milk Greek yogurt
3 extra-large eggs at room temperature
1/2 cup melted, unsalted butter
1 cup sugar
2 teaspoons grated lemon zest
2 teaspoons poppy seeds
1 teaspoon vanilla extract
For the syrup:
1/3 cup sugar
1/3 cup freshly squeezed lemon juice, strained
For the glaze:
1 cup confectioners' sugar, sifted
2 tablespoons freshly squeezed lemon juice, strained
Preheat the oven to 350°F. Grease a 8 1/2 X 4 1/4 inch loaf pan. Line the bottom of the pan with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder and salt. In another bowl, whisk the yogurt, eggs, 1 cup of sugar, lemon zest, poppy seeds and vanilla. Slowly fold in the dry ingredients into the wet ingredients. Fold the melted butter into the batter. Ensure that all the ingredients are well incorporated. Pour the batter into the loaf pan and bake for about 45 to 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
In a small saucepan, combine the lemon juice and the sugar. Heat until the sugar has dissolved and the syrup has thickened slightly. Set aside.
When the cake is done, allow it to cool in the pan for about 10 Minutes. Remove the loaf from the pan and place on a baking rack placed over a sheet pan. While the cake is still warm, pour the lemon syrup over the cake. Allow the cake to cool completely.
Combine the confectioners' sugar and the lemon juice. Stir until there are no more lumps! Pour the glaze over the cake.
Serve with a cup of Earl Grey Tea.