Lemon Poppy Seed Loaf Cake with Honey Glaze

Ingredients

• id: all_purpose_flour_loaf metric: 250g imperial: 2 cups name: all-purpose flour

• id: baking_powder_loaf metric: 10ml imperial: 2 tsp name: baking powder

• id: salt_loaf metric: 2ml imperial: 1/2 tsp name: salt

• id: poppy_seeds metric: 30ml imperial: 2 tbsp name: poppy seeds

• id: unsalted_butter_loaf metric: 115g imperial: 1/2 cup name: unsalted butter, softened

• id: granulated_sugar_loaf metric: 200g imperial: 1 cup name: granulated sugar

• id: large_eggs_loaf metric: 3 large imperial: 3 large name: large eggs

• id: vanilla_extract_loaf metric: 10ml imperial: 2 tsp name: vanilla extract

• id: lemon_zest_loaf metric: 30ml imperial: 2 tbsp name: fresh lemon zest

• id: lemon_juice_loaf metric: 60ml imperial: 1/4 cup name: fresh lemon juice

• id: buttermilk metric: 180ml imperial: 3/4 cup name: buttermilk

• id: powdered_sugar metric: 120g imperial: 1 cup name: powdered sugar

• id: honey_glaze metric: 45ml imperial: 3 tbsp name: honey

• id: lemon_juice_glaze metric: 30ml imperial: 2 tbsp name: fresh lemon juice for glaze

• id: butter_glaze metric: 15g imperial: 1 tbsp name: unsalted butter, melted

Instructions

1. Preheat oven to 175°C (350°F). Grease and flour a 23x13cm (9x5 inch) loaf pan, or line with parchment paper.

2. In a medium bowl, whisk together {all_purpose_flour_loaf}, {baking_powder_loaf}, {salt_loaf}, and {poppy_seeds}. Set aside.

3. In a large bowl, cream {unsalted_butter_loaf} and {granulated_sugar_loaf} with an electric mixer until light and fluffy, about 3-4 minutes.

4. Add {large_eggs_loaf} one at a time, beating well after each addition. Mix in {vanilla_extract_loaf}, {lemon_zest_loaf}, and {lemon_juice_loaf}.

5. Alternately add the flour mixture and {buttermilk} to the butter mixture, beginning and ending with flour. Mix just until combined - don't overmix.

6. Pour batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean.

7. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

8. For the glaze, whisk together {powdered_sugar}, {honey_glaze}, {lemon_juice_glaze}, and {butter_glaze} until smooth. Adjust consistency with more lemon juice if too thick.

9. Once the loaf is completely cool, drizzle the honey glaze over the top, allowing it to drip down the sides.

10. Let the glaze set for 15 minutes before slicing and serving.

Tips

Poppy Seed Prep: Soak poppy seeds in warm milk for 10 minutes before using to soften them and enhance their flavor and texture.

Lemon Zest: Use a fine microplane grater for the best lemon zest texture. Only zest the yellow part of the peel, avoiding the bitter white pith.

Doneness Test: The loaf is done when it springs back lightly when touched and has pulled slightly away from the sides of the pan.

Glaze Consistency: The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle smoothly. Adjust with powdered sugar or lemon juice.

Storage: Store covered at room temperature for up to 5 days, or freeze for up to 3 months. The flavor actually improves after a day.