85 minutes
A delightful and moist lemon poppyseed loaf, perfect for enjoying with a cup of tea or coffee.
cups
Poppy Seeds
tablespoons
cups
Lemon Zest, freshly grated
tablespoons
Lemon Juice, freshly squeezed
cups
each
cups
teaspoons
teaspoons
teaspoons
teaspoons
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a standard loaf pan and set it aside.
2. Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, poppy seeds, baking powder, baking soda, and salt.
3. Mix Wet Ingredients
In a separate bowl, whisk together the large eggs, granulated sugar, lemon zest, fresh lemon juice, vegetable oil, and vanilla extract.
4. Combine Wet and Dry Ingredients
Gently fold the wet mixture into the dry ingredients using a spatula. Mix until just combined.
5. Pour and Bake
Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
Fold in 1 cup of fresh or frozen blueberries (if using frozen, do not thaw) into the batter for a fruity burst in every bite. The blueberries add a nice pop of color and a sweet-tart flavor.
Fold in fresh or frozen blueberries to the batter. The combination of lemon and blueberries is a classic and provides a nice balance of tart and sweet flavors.
Add 1 to 2 teaspoons of culinary lavender buds to the sugar and process it to a fine powder before adding it to the batter. This will create a sophisticated, floral twist on your classic lemon loaf.
Replace the lemon zest and juice with orange zest and juice for a different citrus twist. Add dried cranberries instead of poppy seeds for a burst of tart sweetness.
Add 1 teaspoon of ground cardamom to the dry ingredients for an exotically spiced version of your loaf. Cardamom adds a complex, sweet, and spicy flavor that's incredibly aromatic.
Comments (0)