Lemon Poppy Seed Loaf
Poppy seeds are an oilseed derived from the poppy plant that are small and deformed in shape, slate-blue in colour, having a crisp texture and nut-like flavour. They are customary in flavoured bread, cakes, rolls and cookies often sprinkled on top of dishes or used as a garnish.
SERVES: 24 portions
RECIPE TIME: 60 - 70 Minutes
To add an additional lemony sweet flavour to your loaf whisk together icing sugar and lemon juice in a bowl until smooth. Pour glaze over the warm loaf and let the glaze set, about 15 minutes……..sheer perfection!
- How many lemons do you need for this recipe? One will be fine. One lemon yields 1 1/2 to 3 teaspoons of grated peel and 2 to 3 tablespoons of juice.
- Poppy seeds can go bad if stored for a long period in your cupboard. Stick it in your freezer, and they will keep almost forever.
- Scatter a few fresh blueberries or raspberries over slices of this lemony loaf or add some to the batter for this recipe.
What you need:
- 1½ Cup Whole Wheat Flour
- ¼ Cup Milk
- ½ Cup Butter
- ¼ Tsp Vanilla Extract
- 2 Eggs
- 1 Tsp Baking Powder
- 1 Cup Sugar
- ¼ tsp Salt
- 3 Tbsp Poppy Seeds
- ¼ Cup Lemon Juice
What to do:
- Make sure to wash your hands before you begin.
- Preheat oven to 325F.
- In a large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition. Add vanilla.
- In separate bowl, whisk together flour, poppy seeds, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Stir in lemon juice.
- Pour mixture into a parchment-lined baking tray.
- Bake in centre of oven 325F (160C) for 45 - 1 hour or until a toothpick inserted into centre of the loaf comes out clean. Cool pans for 10 minutes.