Lemon Poppyseed Loaf

Happy Monday everyone! I am trying to get back on schedule with everything because I’m finally getting that break I needed from Hodor (thanks An for watching him). This morning I wrote down a huge list of things to check off for this week, but I’m also trying to be okay with it if I don’t get it all done. Doing that started to make me feel like I’m not useless anymore, which is great when you are deeply depressed. Feeling like a cluster brained bologna head for a long time doesn’t do anyone any good, so I’m starting off this Monday with a bright little loaf. Like I said before, I’m a lemon lover, and this right here, it hits the spot. Add on those little speckles of crunchy goodness and you got yourself a keeper. I wanted more of a cake like texture with this loaf because who doesn’t want a slice of cake in the AM??? Amiright?! I also like to pack a punch when it comes to the lemon flavor so feel free to use 2 tbsp. of lemon zest instead of 3 if you want to tone it down a tad.

Some other good news today, I’m actually in the market for another car! Used. Preferably a Subaru Outback. An and I have been sharing a car for a quite some time now, and though we love the car and don’t mind sharing, it is a hassle now that we aren’t living under the same roof & have a huge 50lb dog. It’s about time to look into getting an SUV, so I will be heading to a dealership later this evening to go check out a couple of listings. Really hoping that it’ll be done and over with in a day because as exciting as getting a car is, the process sucks big time. And I know you know what I’m talking about! Enjoy the recipe and the photos, I’m still learning to use the DSLR so don’t go too hard on me!!! XOXO

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LEMON POPPYSEED LOAF RECIPE 

INGREDIENTS

for the loaf

  • 1/2 cup unsalted butter (room temp)
  • 1 cup granulated sugar
  • 3 tbsp. lemon zest
  • 3 eggs (room temp)
  • 1/2 tsp vanilla extract
    1/2 cup buttermilk
  • 3 tsp. fresh lemon juice
  • 1 1/2 cups AP flour
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 tbsp. poppyseeds

for the glaze

  • 1 cup of powdered sugar
  • pinch of salt
  • the juice of one lemon (give or take depending on desired consistency)

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DIRECTIONS

for the loaf

  • Preheat oven to 350Β°F
  • In a large bowl cream the butter, sugar, & lemon zest till light and fluffy.
  • Add in one egg at a time, making sure to scrape down the sides of the bowl every time.
  • In a separate bowl, mix together the buttermilk, vanilla extract, & lemon juice.
  • In a larger bowl, whisk the flour, baking powder, baking soda, salt &n poppyseeds together.
  • Add half the flour mixture to the butter mixture & beat till just incorporated.
  • Add in all the buttermilk mixture and beat till just incorporated.
  • Fold in the rest of the flour mixture into the batter & pour into prepared pan.
  • Bake for ~1hr or until a toothpick inserted into the middle comes out clean.
  • Let the loaf cool in the pan for 10 mins before inverting and cooling completely on a wire rack.

for the glaze

  • In a small bowl, add the powdered sugar and salt.
  • Pour in half of the lemon juice and whisk to combine.
  • Continue adding lemon juice & whisking till your desired consistency and there are no lumps left.
  • Pour the glaze over the loaf in two batches, letting it dry in between pours.
  • Slice and serve!

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2 comments

  1. How much buttermilk do you use? It’s not listed in the ingredients…. thanks?

    1. I’m so sorry! It is fixed now, thank you for catching it πŸ’•

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