How To make Poppyseed Tea Loaf

Super Moist And Velvety Lemon Loaf Cake

How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.

Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)

LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)

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Lemon poppy seed loaf cake

This is my go-to summer cake
It's not too sweet and not too dry, the poppy seeds add a nice crunchy texture

The simple glaze on top just enhances that lemony flavour which I love, you can glaze the loaf one day in advance so that it sets nicely on top

What else? Oh, well its just great with a cup of black tea :)

You can also make this in a round cake tin or even cupcakes!

I love this recipe because it uses simple ingredients and it turns out very rich and moist, not clumpy as some loaf cakes and everyone that's tasted it has loved it, so, there you go!

Useful tools as seen in this video: (paid links)
Stand-up mixer with paddle attachment for doughs:
microplane zester:
loaf cake pan:


Ingredients:
3 eggs
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 2/3 cups A.P. flour
1/2 cup milk
lemon juice of 2 lemons
Lemon zest of 2 lemons
3 Tbsp poppy seeds
1 tsp vanilla
1 cup sugar
1/2 cup butter

Glaze
3/4 cup/90g confectioner's sugar, sifted
2 Tbsp lemon juice

0:00 Introduction
0:32 COMBINE FLOUR, SALT, B. POWDER & B. SODA
0:59 CREAM TOGETHER SUGAR & BUTTER
1:19 INCORPORATE EGGS ONE AT A TIME
1:58 WHOLE MILK 1/2 cup
2:19 COMBINE INGREDIENTS
2:48 BUTTER & FLOUR THE PAN
3:08 BAKE AT 180°C (350°F) FOR 40-45 MINUTES
4:19 RECOAT THE TOP EVERY 5 MINUTES UNTIL ITS SET
4:44 LOOSEN EACH SIDE CAREFULLY

Lemon and Poppy Seed Cake

This lemon and poppy seed loaf is the easiest dessert you can make! So light and zesty, it's a real winner! Get the recipe:

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Lemon Poppy Seed Pound Cake Recipe

This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break.


To print the recipe check the full recipe on my blog:


Ingredients

Makes about 12 servings

1 3/4 cups (220g) all-purpose flour
1/4 tsp (2g) salt
1 1/2 tsp (6g) baking powder
1/4 tsp (1.5g) baking soda
3 tbsp (30g) poppy seeds
lemon zest of 2 lemons
1/3 cup (75g) butter, softened
3/4 cup (150g) sugar
3 eggs
1 tsp (5g) vanilla extract
1/3 cup (70g) oil
1/2 cup (120g) buttermilk
Lemon Glaze
4 tbsp (60ml) lemon juice
1/4 cup (50g) sugar


1. Preheat oven to 350F (180C). Grease and dust with flour one 9x5in (23x13cm) loaf pan.

2. In a medium bowl whisk flour with salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside until ready to use.

3. In a large bowl mix butter with sugar until combined. Incorporate eggs one at a time . Mix in vanilla extract and oil.

4. Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.

5. Bake at 350F (180C) for about 1 hour until a toothpick inserted into the center of the cake comes out clean.

6. Prepare the lemon glaze. In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.

7. Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.

8. Let it cool completely before serving.




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Poppy Seed Lemon Loaf

Lemon Poppy Seed Loaf is delicious, moist and the perfect treat with an afternoon cup of tea! Go to kindlysweet.com for the complete recipe.

Gluten Free Lemon & Poppy Seed Loaf by Odlums

A light and tasty gluten free lemon and poppy seed loaf, simple to make and bakes up very well.