Tangy Lemon Treat (Print Version)
# Ingredients:
→ For the Loaf
01 -
90 g softened unsalted butter
02 -
1 tsp table salt
03 -
Fresh zest of one lemon
04 -
25 g cooking oil
05 -
170 g white sugar
06 -
2 fresh eggs
07 -
90 ml regular milk
08 -
30 ml freshly squeezed lemon juice
09 -
200 g plain flour
10 -
1 tsp baking powder
11 -
2 tbsp tiny poppy seeds
→ For the Center Line
12 -
10 g softened unsalted butter
→ For the Glaze
13 -
100 g powdered sugar
14 -
Fresh juice from 1-2 lemons
15 -
1 tbsp crunchy poppy seeds
# Instructions:
01 -
Whip the softened butter together with white sugar, salt, oil and lemon zest until it gets paler. You can do this with an electric mixer or by hand with a whisk.
02 -
Drop in the eggs and keep beating until everything's nicely blended. Your mixture should look fluffy and thick now.
03 -
Add your milk and freshly squeezed lemon juice, then stir everything together well.
04 -
Gently mix in the flour, baking powder and poppy seeds just until they're combined – don't overmix.
05 -
Coat your loaf pan with melted butter then lightly dust with flour. Flip it upside down and tap it to get rid of extra flour.
06 -
Scoop all your batter into the buttered pan and smooth out the top surface.
07 -
For a pretty cracked top, lay thin butter pieces (about 2-3mm) down the middle of your batter.
08 -
Pop it in your oven at 180°C for 45-60 minutes. Around the 30-minute mark, take a peek. If the top's golden enough, cover it with foil or switch to bottom-only heat for the rest of cooking.
09 -
Once your loaf's totally cool, make the glaze by slowly adding lemon juice to your powdered sugar until it's not too runny but still pourable.
10 -
Drizzle your glaze all over the cool loaf, making sure it's even. While the glaze is still wet, sprinkle those poppy seeds on top.
# Notes:
01 -
Let your loaf cool all the way down before you put on any glaze.
02 -
That butter line trick makes a nice split down the middle when it's done baking.