I’m baaaaack! I’ve finished my TESOL program at VCC and am waiting on my exam results (but we’re all sure we’ve all passed since it was a take home exam and we were allowed to work in groups). That means for all you lovely readers, that I’ll be back to posting on a more regular schedule. I’ll share all about my TESOL certification process in another post soon, but for now I give you an oldie but a goodie recipe.
So I have a small problem. When I crave something, I tend to make it. Can you imaging what I’m going to be like when I’m pregnant?! Haha so it started on Monday when my friend brought in a Starbucks lemon loaf to class and I thought “ooh that looks good”. So here I am with my version of a lemon poppy seed loaf. Here’s what you’ll need to get started:
- 1/2 cup butter, at room temperature
- 2/3 cup sugar
- 2 eggs
- zest of 1 lemon
- 1-1/2 cups all purpose flour
- 1-1/2 tsp baking powder
- pinch of salt
- 1/2 cup + 2 tbsp milk
- juice of 1/2 a lemon
- 2 tbsp poppy seeds
- 1/2 cup powdered sugar
- juice of 1/2 a lemon
- Preheat your oven to 350F and line your 8.5″ x 4.5″ loaf pan with parchment or tinfoil. Usually I’d prefer parchment but today I felt lazy and went with tinfoil.
- Cream together your butter and sugar.
- Add eggs one at a time.
- Add in lemon zest.
- Mix your flour, baking powder, and salt in a separate bowl and pour out your milk into a measuring cup.
- Starting with your dry ingredients, alternately mix in dry and milk into the butter-sugar-egg mixture. The aim is to start and end with the dry ingredients. This allows for better incorporation of ingredients and a lesser chance of over-mixing and getting a lemon brick instead of a lemon loaf 🙂 .
- Stir in your lemon juice. This is not done separately from the milk because when you pour lemon juice into milk it curdles…
- Mix in poppy seeds.
- Spread batter into your prepared loaf pan and bake for 45-60 minutes. The baking time will depend entirely on your oven. Bake until the top of the loaf is golden brown and an inserted toothpick comes out clean.
- When the loaf is all baked, remove from the oven and spoon the glaze all over it. I poked some holes into the loaf to let the glaze seep through and permeate the loaf with it’s lemony goodness!
- Let it cool in the pan for 15 minutes or so, and then take it out of the pan and cool completely on a cooling rack.
To make the glaze:
- Put your lemon juice into a glass or bowl and add in 1/4 cup of sugar at a time.
- Stir vigorously after each sugar addition. Don’t worry if it looks clumpy at first with the first 1/4 cup or sugar. It’ll look right after you put in the rest of the sugar.
Thanks for stopping by and I hope you have an absolutely wonderful day!