A zesty, sweet, moist loaf flecked with crunchy poppy seeds and bursting with lemon flavor!
7.It’s back to winter in Boston, but we’re going to pretend it’s not, and instead believe that Spring is in full flower, with daffodils in plenty, bulky jackets in storage, and sunlight 24 hours a day.
7, since I wouldn’t be able to sleep otherwise. I need darkness. Okay, not 24 hours.
Mind you, I don’t sleep much anymore, so I doubt it would make much of a difference.
However I do wonder how people live in Alaska when it is dark ALL THE TIME. I’d be constantly struggling to remain up.
What was I on about, again? Ah, yes, Spring!
Spring means everything yellow to me. The sun is golden, as are the flowers and lemons. Lemons are my absolute favorite fruit. As a result, I really like lemon loaf.
So why stop with lemon loaf? Let’s spice things up by adding poppy seeds to the mix.
I have a favorite restaurant in Yarmouthport, Massachusetts called Jacks Outback II, where I have eaten lemon poppy seed pancakes on several times, and they are fantastic.
This is clearly not pancakes. But it’s still quite tasty. If you haven’t noticed, I have a thing for the crack along the top of a lovely warm loaf of bread. It’s actually the only kind of fissure I enjoy, since most crevices are in roadways or other places where it’s simply unsafe and not at all tasty.
And just look at those poppy seeds. I’m not sure how they do it, but they always manage to place themselves just as they should for an equitable distribution. I’m 99% certain it’s not anything I’m doing, and they’re just wonderful.
This loaf was delivered into my workplace as a treat (read: bribe) for finishing their task on time, and it was warmly welcomed. In the middle of my bite, I was asked, “When are you going to bring this in again?”
I’ve cooked it with and without a glaze, and both ways are delicious. It surely does not lack taste, so if you want to save some calories, leave it out and you will not be disappointed. When I want a little more lemon kick in my tongue, this glaze is perfect.
If you ask me, that’s a good mark of approval.
Who else is on board with this? This silly feline. He was urgently attempting to get inside the box beneath my setup as I was photographing. There was nothing in said box; it was completely empty. But, kitty, he had to go in there regardless of what was going on around him.
I recommend that you create this and eat it rather than just placing it on top of a box and crawling into it.
or just go ahead and do it. This is your life.
- Lemon Poppy Seed Loaf
- Should you soak poppy seeds before baking?
- How much poppy seed for a lemon loaf?
- What happens if you don’t soak poppy seeds?
- Should poppy seeds be toasted before baking?
- Are unwashed poppy seeds better than washed?
- Why do people bake with poppy seeds?
- Are lemon poppy seeds healthy?
- How long should poppy seeds be soaked?
- How many cups is 1 2 pound poppy seeds?
- Are unwashed poppy seeds illegal in the US?
Lemon Poppy Seed Loaf
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- 1 cup all-purpose flour or gluten-free flour (1:1)
- 2 teaspoons poppy seeds
- 2 tbsp baking powder
- 1 tsp salt
- 3 room temperature eggs
- 1 cup sugar, granulated
- 1 cup yoghurt/sour cream
- 1 cup oil (vegetable, corn, or coconut)
- 2 tbsp lemon bakery emulsion or lemon extract, to taste
- 1 lemon’s zest
- 3 tablespoons softened unsalted butter
- 3 tbsp fresh lemon juice
- 1 tablespoon lemon bakery emulsion or extract
- 1 cup sifted powdered sugar
- Preheat the oven to 350 degrees Fahrenheit. Set aside a 95-lb loaf pan sprayed with nonstick spray.
- 2 cups all-purpose flour, 2 tbsp poppy seeds, 2 tsp baking powder, pinch salt
In a medium mixing bowl, combine the flour, poppy seeds, baking powder, and salt. Set aside.
- Sour cream. Stir until the mixture is smooth and light yellow (itll look kind of like custard at this stage).
1 cup yogurt or sour cream, 3 eggs, 1 cup granulated sugar
Combine the eggs, sugar, and yogurt in a large mixing basin.
- 2 cup veggie, 2 tbsp lemon bakery emulsion or lemon essence, 1 lemon zest
Whisk in the oil, lemon emulsion, and lemon zest.
- Stir the dry ingredients into the wet mixture with a spatula until barely mixed and largely smooth.
- Bake for 40 minutes* in a preheated loaf pan. To prevent the top from browning before the middle is completely done, cover with foil and bake for 10 minutes more, or until a toothpick inserted into the center comes out with just a few wet crumbs. Let to cool in the pan for at least 10 minutes before gently transferring to a wire rack to cool completely.
- 2 cups granulated sugar
If using a glaze, whisk together all of the ingredients in a small dish until smooth, then brush over the top of the loaf. Let to set before slicing, serving, and enjoying!
1 teaspoon lemon bakery emulsion or lemon essence, 3 tablespoons unsalted butter, 3 tablespoons fresh lemon juice