Lemon Poppyseed Loaf

Directions

1. Place a rack in center of oven; preheat to 350°. Butter a 9×4" loaf pan, fully coating bottom and sides. Line pan lengthwise with parchment paper, leaving about a 2" overhang.
2. Using a Microplane, finely grate the zest from 2 lemons into a large bowl. Add 1 cup (2 sticks) unsalted room temperature butter and 1 cup granulated sugar to bowl.
3. Using an electric mixer on high speed, beat until mixture is very light and fluffy, about 5 minutes.
4. Beat in 3 eggs one at a time, waiting until each is incorporated before adding the next. Continue to beat until mixture is lighter and even fluffier, about 2 minutes.
5. 1¾ cups all-purpose flour, 1½ tsp. baking powder, and ½ tsp. salt in another large bowl.
6. Add one-half of dry ingredients to butter mixture and beat on low speed just until combined.
7. Beat in 6 Tbsp. milk on low just until smooth, then add remaining dry ingredients and beat just until combined.
8. Scrape batter into your buttered loaf pan; smooth top with a spatula. Bake cake, turning once halfway through, until a cake tester, toothpick, skewer, or thin knife inserted into the center comes out clean, 45-55 minutes.
   • muffin size: 20-25 minutes, turning once halfway
   • mini-loaf pan (5.7in x 3.3in x 1.9in): 25-35 minutes

Glaze

You can 100% skip the glaze if you’re not a big sugar fan. I find the loaf cake tastes amazing with and without it.

1. While the cake bakes, make the glaze: First, remove zest from remaining lemon with a vegetable peeler in wide strips.
   • Instead, I just "zested" the lemon with a box grater since it’s easier and gives a more consistent peel
2. Transfer zest to a cutting board and slice as thinly as possible; set aside. Halve 2 lemons (the ones you already zested) and squeeze the juice into a small bowl with a reamer or fork (you should have about ½ cup lemon juice).
3. Place 1½ cups powdered sugar in another medium bowl. Slowly whisk in about half of lemon juice until smooth, then add sliced lemon zest; set glaze aside.

Assembly

1. Let cake cool about 10 minutes. (Yeah, it really does need to cool a bit, so set a timer if you’re impatient.)
2. Poke 10-15 holes evenly throughout cake with a cake tester or toothpick. Pour the remaining lemon juice—the stuff that didn’t end up going into the glaze—over the top of the cake.
   • I would skip this part if you don’t like random extremely sour (and soggy) lemon juice sections in your lemon loaf. Instead, I brushed the top and sides of the loaf with lemon juice after removing it from the pan for a bit of extra tang.
3. Run a butter knife around edges of pan to loosen. Using parchment overhang, lift cake onto a wire rack; remove parchment.
4. Now, pour the lemon zest glaze over cake, letting it fall down the sides. Let icing set for at least 10 minutes before slicing. Serve on its own, or with a spoonful of Greek yogurt, a dollop of whipped cream, or a scoop of ice cream on top.