Glazed Lemon Poppyseed Loaf
345
- Prep Time10 mins
- Total Time1 hr 5 mins
- Makes8 servings
(Photography: Roberto Caruso)
Now you can make this coffee-shop favourite at home.
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
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 6g, Carbohydrates 54g, Fat 20g, Fibre 1g, Sodium 211mg.
Kitchen tip Because melted butter has already released much of its water content, it makes the finished treats soft and dense, as well as flavourful. We prefer it over softened butter for loaf cakes and brownies.
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