LEMON POPPYSEED CAKE

Adapted from the Olive Oil Cake on this site

Makes one standard loaf or two mini loaves and one flat loaf

 

Ingredients:

170 g flour

230 g sugar

1 t kosher salt

¼ t baking soda

½ t baking powder

130 g olive oil

2 eggs

215 ml milk

1 t citrus zest

80 ml lemon (or orange) juice, ~ 1½ fruit

2 T poppy seeds 

 

For the glaze:

½ t lemon zest
2 t lemon juice
¼ c powdered sugar

Methodology:

Heat the oven to 350 °F.  Fashion a sling out of parchment paper to cover the bottom and sides of your chosen loaf pans.

In a large bowl, whisk the flour, sugar, salt, soda and powder together.  Transfer to a small bowl.  In the large bowl, whisk the eggs and olive oil together to emulsify.  Add the milk, zest and juice.  Stir in the dry ingredients, mixing until just combined.

Pour the batter into the prepared pan and bake for 50 to 60 minutes (or 35, if using small pans), or until a toothpick stuck in the middle comes out clean.  

 

Meanwhile, whisk the glaze together in a small bowl. 

 

Once the cake has cooled slightly, cover with glaze.  Leave in the pan until the glaze is mostly set, then run a knife around the edges of the pan and lift the cake out by the parchment sling and cool.