Glazed Lemon - Poppy Seed Loaf

There's something about the taste of lemons that makes me think of fun in the sun - SUMMER! I often squirt some lemon in my ice cold water, or sip tangy sweet lemonade, but the one thing I love any time of year is a thick slice of homemade Glazed Lemon - Poppy Seed Loaf.

Glazed Lemon Poppy Seed Loaf

Enjoy it for breakfast, afternoon tea or a sweet snack while sitting on the dock at the cottage. 

Anytime, really.  The addition of lemon oil can really heighten the lemon flavour. Pure lemon oil can be found in most specialty food and baking supply shops or ordered online via Golda's Kitchen. 

Ingredients

For the Loaf
1/2 cup butter, at room temperature
1 cup of white sugar
2 eggs
1/4 teaspoon vanilla extract
1 tablespoon of lemon juice
3 drops of pure lemon oil (optional)
1 - 1/2 cups of all-purpose flour
3 tablespoons poppy seeds
1 tablespoon grated lemon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk


For the Glaze
7 tablespoons icing sugar 
4 tablespoons of lemon juice


Method

Loaf

1. Pre-heat oven to 325 degrees. Grease an 8x4" loaf pan and place a 7" strip of parchment paper width-wise, allowing the paper to be longer than side of the pan to assist in lifting the loaf once baked. 
2. In a bowl, whisk together flour, poppy seeds, grated lemon, baking powder, baking soda and salt. Set aside.
3. In mixing bowl, cream together butter and sugar until light and fluffy. 
4. Add eggs, once at a time, beating well after each addition.
5. Add vanilla and lemon juice (as well as lemon oil). Mix well.
6. Alternatively add the buttermilk (in two parts) and flour mixture (in three parts), starting and ending with the flour mixture.
7. Spread batter into pan. 
8. Bake for 1 hour. To test for doneness, insert a cake tester or bamboo skewer in the centre. If it comes out clean, it's ready.
9. Place pan on rack to cool.   
10. After 20 minutes, turn out loaf onto rack and cool completely.

Glaze

1. Mix the icing sugar and lemon juice together to form a spreadable glaze. Add more icing sugar or lemon juice to reach your desired consistency.  
2. Take a pastry brush and spread the glaze over the top of the loaf. You can let it dribble down the sides if you wish.

Kitchen Notes

Store the loaf at room temperature for up to three days. Should you wish to freeze the loaf, wrap well  in foil, place in freezer-appropriate plastic bag and freeze for up to 4 weeks.