Lemon Poppy Seed Loaf Cake
Makes 1 loaf (12 slices).
Note: This recipe uses many of the basic tools: measuring cups for dry and liquid ingredients, parchment paper, whisk, microplane grater, electric mixer and wire rack. You'll need a 4- by 8- by 2 1/2-inch bread pan, or you can use a disposable aluminum pan. From joyofbaking.com.
• 1 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2 1/2 tbsp. poppy seeds
• 1 tbsp. grated lemon zest (from 1 large lemon)
• 3/4 c. unsalted butter, room temperature
• 3/4 c. sugar
• 3 eggs
• 1 tsp. vanilla extract
• 1/4 c. milk
Lemon glaze:
• 3 tbsp. freshly squeezed lemon juice
• 1/4 c. sugar
Directions
Preheat oven to 350 degrees and place the oven rack in the center of the oven. Spray the bottom and sides of loaf pan with nonstick baking spray, then cut a piece of parchment paper to fit the bottom of the pan; this will help the baked cake release from the pan.
In a small bowl, whisk together the flour, baking powder, salt and poppy seeds.
Zest the lemon with a microplane grater, making sure to grate only the yellow part of the rind and leaving the soft white pith, which is bitter. Whisk zest into the dry ingredients. (Save the lemon for the glaze.) Set aside.
Place the butter in a large bowl and, with an electric mixer, beat until softened, about 1 to 2 minutes. Add the 3/4 cup sugar and continue to beat until light and fluffy (2 to 3 minutes more). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
With the mixer on low, add a third of the flour mixture, then half of the milk, beating until just combined. Repeat with another third of the flour, the rest of the milk, then the last of the flour. Mix until just combined.
Scrape the batter into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Bake for about 50 to 60 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
To make lemon glaze: Shortly before the cake is done, halve and juice the lemon. Combine 3 tablespoons juice (don't fret if you come up short) with 1/4 cup sugar in a microwave-safe bowl. Place in the microwave for about 20 to 30 seconds or until sugar has dissolved.
When the cake is done, remove from oven and place on a wire rack. Immediately brush or spoon the hot lemon glaze over the top. Cool the loaf in the pan for about 20 to 30 minutes then invert to remove from pan and let cool, right side up, on a wire rack. This bread is best when stored overnight to allow the glaze to be absorbed into the bread and to allow the flavors to mingle.
Nutrition information per slice:
Calories260Fat14 gSodium110 mgSaturated fat8 g
Carbohydrates30 gTotal sugars17 g
Protein4 gCholesterol80 mgDietary fiber1 g
Diabetic exchanges per serving: 1 starch, 1 carb, 3 fat.
