Categories: baking, brunch, desserts

Ingredients

• Loaf
• 1/3 cup butter, softened
• 1 cup granulated sugar
• 1 1/2 cup of all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1 1/2 tbsp lemon juice (about half a lemon)
• 1 1/2 tsp baking powder
• 1 tbsp grated lemon zest (about one lemon)
• 1/2 tsp salt
• 2 tbsp poppy seeds
• Lemon Glaze
• 1 1/2 tbsp lemon juice (about half a lemon)
• 1 cup confectioner’s sugar
• 1/2 tsp vanilla

Directions

1. Preheat oven to 350°F (180°C).

2. In a large bowl, cream together the sugar and butter with an electric mixer until fluffy. Add eggs and lemon juice. Combine well.

3. In a separate bowl, mix together the flour, baking powder, lemon zest and salt. Gradually add to the creamed mixture alternately with the milk, beating lightly after each addition. Stir in poppy seeds and spread into a greased 9-inch loaf pan.

4. Bake for 1 hour or until a toothpick comes out clean when inserted. Remove from oven and let cool for about 15 minutes before removing from the pan and onto a lined wire rack.

5. While the cake is cooling, prepare the lemon glaze by mixing the juice of 1/2 lemon in a bowl with the vanilla, then gradually adding the confectioner’s sugar until well-dissolved (if mixture is too stiff add some more lemon juice or a drop of water).

6. With the loaf still warm, spread the glaze mixture over the top so that it gently drips down the sides of the loaf (this is where lining your counter with paper town or parchment paper below your wire rack will come in handy).

7. Cool completely (glaze will harden) and serve.

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