The perfect loaf for the start of spring.
Lemon Poppyseed Loaf
Ingredients
- ½ cup (113 g) unsalted butter room temperature
- 1¼ cups (250 g) sugar
- 3 lemons zested and juiced
- 3 eggs
- ¼ cup milk
- 2 cups (265 g) flour
- 2 tsp baking powder
- 1 tbsp poppyseeds
Glaze
- ¾ cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat oven 350°F. Butter and line a 9×5 inch loaf pan with parchment paper.
- In a small bowl mix the flour and baking powder. Set aside.
- Using a mixer cream the butter, sugar and lemon zest.
- Beat in the eggs until smooth.
- Using a spatula/spoon alternate mixing in the flour, lemon juice and milk.
- Finally mix in the poppyseeds.
- Pour the batter into the loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let cool completely before removing from the pan.
- In a small bowl whisk the powdered sugar and lemon juice to make the glaze. Pour over the loaf and spread evenly across the top.