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Lemon Poppy Seed Loaf with Lemon Glaze

Ingredients

For the loaf:

  • 1 ¾ cup all-purpose flour
  • Zest of 3 lemons
  • 1 cup sugar
  • ½ cup buttermilk
  • 5 tablespoons lemon juice
  • 3 large eggs
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1/3 cup olive oil
  • 1/3 cup vegetable oil

For the glaze:

  • 1 3/4 cups of powdered sugar
  • 1/4 cup of lemon juice
  • zest of one lemon
  • 1 tsp of salted butter if using unsalted, add 1/4 tsp salt

Instructions

For the loaf:

  1. Heat oven to 350 degrees and prepare a loaf pan with cooking spray or butter and flour.
  2. In a bowl, combine lemon zest and sugar and rub with a fork. The more you combine these two ingredients, the more lemon flavor will come through. Whisk in buttermilk, the lemon juice and eggs.
  3. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

  4. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center emerges clean, about 50 minutes to an hour. If the top of the loaf starts to brown towards the end of baking, put a loose tinfoil tent over the pan. Let cool in pan until warm to the touch, then turn out onto a plate, before turning right side up.

For the glaze:

  1. Add the lemon juice, lemon zest, and powdered sugar into a microwave-safe bowl and whisk to combine. Then, add in the butter, and microwave for 45 seconds. Whisk togther until there are no lumps. If the glaze is too thick, feel free to add more sugar. If it's too thin, you may want to add lemon juice. Place the mixture into the fridge for about 10 minutes to thicken. Pour over the cooled lemon loaf.