This is a recipe that I received from my Aunt Joanne. She lives in a different province and comes out to visit every year. She loves cooking and baking too, so we always end up sharing recipes and trying out new ones together. She sent me this recipe for Lemon Poppy Seed Loaf and now it is a family favorite.
Joanne’s Lemon Poppy Seed Loaf
1 cup sugar
1 lemon’s worth grated lemon zest ( reserve 1/4 of the zest for the glaze)
1 cup butter, softened
1/2 cup lemon juice
2 cups all-purpose flour
2 tbsp poppy seeds
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup sour cream
1 cup icing sugar
5 tsp lemon juice
reserved lemon zest
In a large bowl mix the first amount of lemon zest with sugar until fragrant. Beat in butter until light. Beat in eggs 1 at a time. Beat in lemon juice.
In a separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda. Add flour mixture to butter mixture alternately with sour cream. Scrape into 8 greased and floured 1 cup mini bundt pans, or 5×3-inch mini loaf pans or one 9×5 inch loaf pan.
Bake in 325 F pan until cake tester comes out clean. About 30 minutes – bundt pans, mini loaves or 1 hour – large loaf pan. Transfer pans to rack. Remove from pans after cooling for a few minutes.
In a small bowl, stir icing sugar and lemon juice until smooth. Stir in zest. Drizzle over hot cakes.
There is sour cream in the recipe for the loaves which makes them very moist and 4 eggs which adds to the richness. There is also lemon zest in the batter which adds a nice brightness. A glaze is also made to pour over the loaves after baking while still hot. The loaves don’t have much sugar in them, so the glaze adds the sweetness that helps balance out the flavours of the recipe.
Lemon poppy seed is a classic flavour combination and one of my favorites. Whether it be a cakes, loaves or even squares, chances are that it will be a crowd pleaser.