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(Photography: Roberto Caruso)
Now you can make this coffee-shop favourite at home.
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
1/2 cup icing sugar
1 tbsp lemon juice
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.
Calories 415, Protein 6g, Carbohydrates 54g, Fat 20g, Fibre 1g, Sodium 211mg.
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.