Baking has become my go-to de-stressing method these days, though I think it’s a double-edged blade. On one hand I am relaxed, but on the other I get fatter. ANYWAY, this cake/quick bread is one of the best things that has ever come out of my oven.
Honestly, lemon is one of the flavours I cannot live without. Lemon tart, lemon curd, lemon cookies, lemon sorbet, lemon chicken, lemon tea… you name it. But this! THIS CAKE I WANT TO MAKE AGAIN AND AGAIN!
This cake is so moist, with a beautiful crust. And that lemon glaze OMG! Perfect with a hot cup of coffee or tea. I really hope you give this one a go.
- 150 g unsalted butter
- 1.5 cups caster or granulated sugar
- 1 tsp vanilla extract
- 1 cup milk
- zest and juice of 3 small lemons
- 4 eggs
- 1.5 cups flour
- 2 tbsp cornstarch
- 1.5 – 2 tsp baking powder
- Pinch of salt
- 10 g poppy seeds
- 4 tbsp powdered/icing sugar (for glaze)
- Juice of 1 lemon (for glaze)
Method:
- Butter a standard loaf pan and dust with a light coating of sugar for easy removal.
- Add 2 tbsp of lemon juice and vanilla extract into the milk and stir well; Adding lemon juice to milk curdles and thickens it quite abit, you can substitute with buttermilk directly (recommended, if available).
- Whisk together the flour, cornstarch, baking powder, and salt
- In a separate bowl, rub the lemon zest into the sugar to extract more flavour
- Cream the sugar and butter together; Whisk until light and fluffy
- Beat in the eggs one by one, adding the next one after everything is fully incorporated
- Mix in the milk mixture
- Add the poppy seeds and whisk until everything is well combined and the seeds are evenly distributed
- Gently fold in the dry ingredients
- Pour the batter into your prepared loaf pan and bake in a 175ºC/350ºF oven for 1 hour; Check for doneness with a cake tester or toothpick
- Allow to cool completely
- Mix the icing sugar and lemon juice together with a whisk until completely smooth and incorporated
- Pour the glaze over the cooled cake and allow to set
- Your delicious lemon poppy seed loaf is ready to be sliced and devoured!
Pro-tip: Don’t keep lemons too long ‘cos they get mouldy really fast (apparently); If the mould hasn’t penetrated through the skin, I still use it anyway because I’m cheap but don’t do that if you’re a health nut. This has been a PSA from Bryan.
JUMIN EATS 