Lemon Poppyseed Loaf Cake Recipe

Name: Lemon Poppyseed Loaf Cake Recipe
Ingredients: 1 cup milk of your choice; 1 Tablespoon North Coast Apple Cider Vinegar; Zest of 4 lemons; 2 cups sugar; ½ cup lemon juice; 6 large eggs; 3 ½ cups all-purpose flour; 1 Tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 1/3 cup extra-virgin olive oil; 2 tablespoons poppy seeds; 1 cup confectioners’ sugar; 2 Tablespoons lemon juice

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Course: Desserts

Equipment

2 8" loaf pans
1 Small bowl

Ingredients

1 cup milk of your choice
1 Tablespoon North Coast Apple Cider Vinegar
Zest of 4 lemons
2 cups sugar
½ cup lemon juice
6 large eggs
3 ½ cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/3 cup extra-virgin olive oil
2 tablespoons poppy seeds

For the Glaze:

1 cup confectioners’ sugar
2 Tablespoons lemon juice

Instructions

Heat oven to 350°. Grease two 8-inch loaf pans.
In a small bowl, combine the milk and apple cider vinegar and set aside for at least 10 minutes (we’re making buttermilk here).
In a large bowl with electric mixer, add the lemon zest to the sugar and rub with your fingers until the sugar becomes wet and aromatic.
Add in buttermilk, lemon juice, and eggs one at a time mixing until incorporated.
In a separate bowl, whisk together flour, baking powder, baking soda and salt.
Alternating with the olive oil, slowly add the dry ingredients to the bowl and mix until blended.
Stir in the poppy seeds.
Pour batter into prepared pan and bake for 1 hour or until a knife inserted into the middle of loaf comes out clean.
Turn out onto a cooling rack set over a baking sheet.
While still warm, flip both loaves right side up and drizzle your glaze over the top.

Lemon Poppyseed Loaf Cake Recipe

Lemon Poppyseed Loaf Cake Recipe

Equipment

Ingredients

For the Glaze:

Instructions

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