Lemon Poppy Seed Loaf

• total tid: 2 hours 15 minutes

Ingredienser

Loaf

1¾ cups (220g) all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp kosher salt

2 tbsp poppy seeds

Zest of 2 lemons (or 3 for extra lemon flavour!)

¾ cup (150g) granulated sugar

½ cup (113g) unsalted butter, melted

1 tbsp neutral oil (add this if you for even more moisture - more “coffee mermaid” like)

2 large eggs

½ cup (120g) sour cream or Greek yogurt

¼ cup (60ml) fresh lemon juice

Lemon Syrup

2 tbsp lemon juice

2 tbsp sugar

Lemon Glaze

1 cup (120g) icing sugar

2–3 tbsp lemon juice

Pinch of salt

Fremgangsmåte

Heat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment.

Rub the lemon zest into the sugar until fragrant. Whisk in the melted butter, eggs, sour cream and lemon juice.

Fold in the flour, baking powder, salt and poppy seeds just until combined. Let the batter rest for 10 minutes, then pour into the pan.

Bake 50–60 minutes, until a toothpick comes out clean. Tent with foil if the top browns too quickly.

Mix together the syrup ingredients. Let the loaf cool in the pan for 10 minutes, lift it onto a wire rack, poke holes all over with a skewer and brush on the syrup while it’s still warm.

Cool completely (like at least an hour 😩). Whisk together the glaze ingredients, pour over the loaf and let it set before slicing.

Some Tips

Rubbing the zest into the sugar gives you the biggest lemon flavour boost.

Don’t skip the lemon syrup…it’s what keeps the loaf incredibly moist.

Don’t be like me! 😂 I sliced into mine while it was still warm because I couldn’t wait. Let yours cool completely before slicing. The crumb finishes setting, the syrup fully soaks in, and you’ll get an even softer loaf with much prettier slices.

Enjoy! 🍋