As for this delicious dessert it comes together in minutes and features a mix of poppy seeds and lemon - a classic combination that usually pleases any palette!
Sweet meyer lemons
Lemon Poppy Seed Loaf with a Lemon Glaze
180 grams of butter at room temperature
150 grams of sugar
200 grams of all-purpose flour
1/2 tsp of baking powder
A pinch of salt
Juice and zest of 1 lemon
1 tsp of vanilla extract
1 tbsp of poppy seeds
1/2 cup of confectioner's sugar
1 to 2 tbsp of lemon juice
Preheat your oven to 350F.
In a medium-sized bowl, add the egg yolks reserving the whites in a separate bowl. Add the sugar to the yolks and mix until homogeneous. Add the room temperature butter and beat using a mixer until creamy (about 3 minutes). Add the lemon juice, zest and the vanilla extract and mix until just combined.
Add the flour, baking powder and salt to a small bowl. Mix until homogeneous.
Beat the egg whites, with a pinch of salt, until stiff peaks form. Gently fold the egg whites into the flour mixture. Fold in the poppy seeds. Pour the batter in a greased loaf tin and bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Make the glaze: add the confectioner's sugar to a bowl and whisk in the lemon a little bit at a time until you've reached a thick but workable consistency. You may not need the entire amount of lemon juice. Pour the glaze over the loaf once it has cooled and cut using a serrated knife. Enjoy!