Lemon Poppyseed Loaf

Loaf

¾ cup unsalted butter (room temp)

1 cup sugar

3 eggs (room temp)

1 tsp vanilla extract

¼ cup lemon juice

¾ cup buttermilk (room temp)

2 cups AP flour

2 tsp baking powder

1 tbsp lemon zest

½ tsp salt

2 tbsp poppy seeds

Soak

¼ cup lemon juice

3 tbsp powdered sugar

Icing

1 cup powdered sugar

1 tbsp lemon juice

3 tsp milk

Pre-heat your oven to 350 degrees F and grease and line a 9x5 inch loaf pan.

In a large mixing bowl, cream together the sugar and butter until light and slightly fluffy. Whip in the eggs one by one and mix until light in color. Then, mix in the lemon juice and and vanilla extract until combined.

In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Turn the mixer onto a low speed and alternate adding in the dry ingredients and buttermilk, beginning and ending with dry. Lastly, fold in the poppyseeds. Pour the batter into your prepared baking tin and bake for 45-50 minutes or until a toothpick comes out clean.

While the loaf is baking, whisk together your soak and icing ingredients in two separate bowls. When the loaf is ready, let it cool for 10 minutes then pour the soak on top. (Be sure to distribute the soak evenly.) Then top the loaf with the icing. Allow it to harden, then serve and enjoy! <3

Print Options: