Recipes

Lemon Poppy Seed Loaf

Ingredients:

• 1/2 cup (118ml) Vegetable Oil
• 3 Large Eggs, room temperature
• 1 1/4 cup (250g) White Fine Sugar
• 1/4 cup (60ml) Buttermilk, room temperature
• 1 3/4 cups (210g) All-Purpose Flour
• 1 1/2 tbsp Poppy Seeds
• 2 tsp Baking Powder
• 1/4 tsp Salt
• Juice of 3 Lemons
• Zest of 2 Lemons

Glaze:

• 1 1/4 cup (175g) Icing Sugar
• 6 tbsp Milk
• 1 tbsp Lemon Juice
• 1 tsp Vanilla Extract

Directions:

1. Preheat oven to 350°.
2. Line a 9"x5" loaf pan with parchment paper, allowing the sides to hang over the edges. Set aside.
3. In a large bowl, add the oil, eggs, sugar and buttermilk.
4. Mix on medium speed using a stand or hand mixer for 3 minutes.
5. In a separate bowl sift together flour, poppy seeds, baking powder and salt.
6. Add the dry ingredients to the wet ingredients. Mix on medium speed until combined.
7. Add in the freshly squeezed lemon juice and lemon zest.
8. Pour batter into the prepared loaf pan and spread evenly.
9. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean.
10. Remove loaf from pan and place on wire rack to cool.
11. In a small bowl, add icing sugar, milk, lemon juice, and vanilla extract.
12. Whisk together until smooth.
13. Pour glaze onto the fully cooled loaf.
14. Serve and enjoy!

NOTES: Store covered in the fridge for up to 3 days.

Prep Time: 30 Minutes
Bake Time: 45-50 Minutes
Total Time: 1 Hour 15-20 Minutes
Yield: 1 Loaf