Poppy Seed Loaf Cake

Barely adapted from NYTCooking

Ingredients

Serves 10

Cake

5 ½ tablespoons / 80 gr butter, melted and cooled

1 ½ cups / 200 gr flour (I used whole-wheat flour)

1 teaspoon baking powder

¼ teaspoon salt

1 ¼ cups / 250gr sugar (I used coconut sugar)

Zest of 2 lemons

2 tablespoons lemon juice

4 large eggs, at room temperature

1 ½ teaspoons vanilla extract

½ cup / 120 ml Greek yogurt mixed with 1 tablespoon of milk (or ½ cup heavy cream)

¼ cup poppy seeds

Glaze

1 cup / 120 grams confectioners’ sugar

1 tablespoon lemon juice

½ teaspoon poppy seeds

Directions

Preheat the oven to 350°F (175°C) and place a rack in the middle. Place two baking sheets (or an insulated baking sheet) on the rack.

Butter and flour a 8 1/2 -inch loaf pan and set aside.

In a mixing bowl whisk together flour, baking powder, and salt.

In another bowl place sugar and lemon zest and rub together with your finger until the sugar is moist and aromatic.

Add eggs, one at a time, making sure each is well incorporated before adding the next one.

Whisk in lemon juice and vanilla extract. Then whisk in buttermilk and smooth.

Add flour mixture into 3 additions, using a whisk to gently stir in the dry ingredients into the wet ones. Try to not overmix. Add melted butter, stirring gently with the whisk.

Using a rubber spatula stir in poppy seeds. Scrape the batter into the prepared pan.

Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

Check the cake at the 30 minute mark and then at the 45 minutes mark, and if it’s becoming too dark too fast place a sheet of foil on top.

When done, transfer the cake to a rack and let cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake from the pan before unmolding.

Let cool completely.

Mix confectioners sugar and lemon juice in a small bowl and spread over cooled cake. Sprinkle with poppy seeds and let stand until set.

Cake will keep at room temperature for about 4 to 5 days.