Lemon loaf

We are proud to present our first lemon and poppy seed bread! This cake-like bread is as delicious as dessert as at lunch, just as good as a good tea. For a double dose of citrus, cover it with a lemon glaze. Just a reminder: Poppy seeds, like nuts, tend to spoil after a while.

* ingredients:

+lemon cake

°265g (1 3/4 cup) flour
°15 ml (1 tsp) poppy seeds
°10 ml (2 tsp) baking powder
°115 g (12 cups) soft unsalted butter
°265 g sugar
°3 lemons, finely grated
°3 eggs
°125 ml lemon juice
°60 ml (1/4 cup) milk
+lemon glaze
°130 g (1 cup) icing sugar
°30 ml (2 tsp) lemon juice

* Methods :

lemon cake
Placing grill in middle of oven. Heat oven 180°C (350°F). Butter a 25 x 10 cm (10 x 4 inch) loaf pan with a 1.5 L (6 cups) capacity. Cover the tray with butter paper and leave it hanging on both sides.
In a bowl, mix the flour with the poppy seeds and baking powder.
In other bowl, beating butter with sugar & lemon peel with an electric mixer. Add eggs and mix until homogeneous. Add the dry ingredients alternately with lemon juice and milk. Pour mixture to mould.
Bake for 1 hour or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely on a wire rack. Never miss.
lemon glaze
In a bowl, mix powdered sugar and lemon juice until icing is smooth.
Placing lemon bread on serve plate. Pour the glaze over the bread.

Enjoy !