Glazed lemon poppyseed loaf

198

PREP TIME

10 min

TOTAL TIME

1 h 5 min

Serves

8

* PLUS Cooling time
Glazed lemon poppyseed loaf

Photo, Roberto Caruso.


Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp poppy seeds
  • 1 tbsp lemon zest
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter , melted
  • 2/3 cup milk
  • 2 eggs
  • 1 tsp vanilla

For Glaze

  • 1/2 cup icing sugar
  • 1 tbsp lemon juice

Instructions

  • PREHEAT oven to 350F. Oil a 9 × 5-in. loaf pan.
  • STIR flour with sugar, poppy seeds, lemon zest, baking powder and salt in a small bowl.
  • BEAT butter with milk, eggs and vanilla in a large bowl, using an electric mixer on medium, until smooth. Fold in flour mixture until just combined. Don’t over-mix. Pour into loaf pan.
  • BAKE in centre of oven until a cake tester inserted into centre of loaf comes out clean, 55 to 65 min. (Don’t worry if top of  loaf cracks.) Transfer pan to a rack. Let stand 10 min. Turn out onto rack.
  • WHISK icing sugar with lemon juice in a small bowl. Brush glaze over warm loaf. Let stand until loaf is cool, about 2 hours. Store at room temperature, or freeze up to a month.

 

Nutrition (per serving)

  • Calories
  • 415,
  • Protein
  • 6 g,
  • Carbohydrates
  • 54 g,
  • Fat
  • 20 g,
  • Fibre
  • 1 g,
  • Sodium
  • 211 mg.

A lesson on butter
Because melted butter has already released much of its water content, it makes the finished treats soft and dense, as well as flavourful. Use it in: loaves and brownies.