Introduction
Indulge in the refreshing taste of lemon with this delightful loaf cake recipe that combines the tanginess of fresh lemon juice and zest with the light crunch of poppy seeds. Perfect for afternoon tea, this cake is not only easy to make but is sure to impress with its bright flavor and beautiful presentation. Drizzled with a sweet lemon icing and soaked with lemon syrup, this loaf cake will be a standout addition to any dessert table.
Detailed Ingredients with measures
Cake Ingredients:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– ⅛ teaspoon baking soda
– 1 tablespoon fresh lemon zest
– 1 cup cane sugar
– ½ teaspoon salt
– ¾ cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 3 large eggs
– ¼ cup fresh lemon juice
– ¾ cup buttermilk
– 1 tablespoon poppy seeds
Lemon Syrup Ingredients:
– ¼ cup fresh lemon juice
– 3 tablespoons powdered sugar
Lemon Icing Ingredients:
– 1 cup powdered sugar, sifted
– 1 tablespoon fresh lemon juice
– 3 teaspoons milk
Prep Time
20 minutes
Cook Time
45-50 minutes
Total Time
1 hour 10 minutes
Yield
1 loaf (about 10 slices)
Enjoy this lemon loaf cake as a delightful treat for yourself or as a gift for friends and family. With its bright flavor and beautiful appearance, it’s sure to be loved by all.
Detailed Directions and Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on two sides to lift out the loaf easily.
Step 2: Combine Dry Ingredients
In a small bowl, combine the flour, baking powder, baking soda, salt, and lemon zest. Set this mixture aside for later use.
Step 3: Cream Butter and Sugar
In a medium bowl, mix together the softened butter and cane sugar using a stand mixer or hand mixer. Beat for about 4 minutes on medium-high speed until the mixture is pale and fluffy. Scrape the sides of the bowl as needed to ensure even mixing.
Step 4: Add Eggs and Flavorings
With the mixer on low speed, add the eggs one at a time, ensuring each is well incorporated before adding the next. Then, beat in the vanilla extract and lemon juice. Increase the mixer speed to medium-high and continue mixing until everything is well combined.
Step 5: Incorporate Dry Ingredients and Buttermilk
With the mixer on low speed, add one-third of the flour mixture and mix until just combined. Add half of the buttermilk and mix until just combined. Repeat this process with another third of the flour mixture, then the remaining buttermilk, followed by the final third of the flour mixture. Mix until just incorporated. Gently fold in the poppy seeds with a spatula.
Step 6: Bake the Loaf
Pour the batter into the prepared loaf pan and bake for 45-50 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it as baking times may vary.
Step 7: Cool and Add Lemon Syrup
Let the loaf cool in the pan for about 10 minutes. Meanwhile, stir together the powdered sugar and lemon juice to make the lemon syrup. Transfer the loaf to a cooling rack and brush the syrup all over the warm loaf.
Step 8: Make the Icing
Once the loaf is cooled, prepare the icing by adding 1 tablespoon of lemon juice to the sifted powdered sugar. Then, add milk gradually until you achieve a thick but drizzle-able consistency. Spoon the icing over the top of the loaf and allow it to harden.
Step 9: Slice and Serve
Slice the loaf and serve. Enjoy!
Notes
Note 1: Parchment Paper
Using parchment paper in the loaf pan helps in easily removing the cake after baking.
Note 2: Buttermilk Substitute
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to ¾ cup of milk and letting it sit for 5-10 minutes.
Note 3: Variations
Feel free to adjust the amount of lemon zest or juice to suit your taste preferences or add additional flavorings like almond extract for a different twist.
Note 4: Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Cook techniques
Measuring Ingredients
Accurate measurement is crucial for baking success. Use dry measuring cups for flour and sugar, and liquid measuring cups for liquids like lemon juice and buttermilk.
Mixing Techniques
When combining butter and sugar, beat until pale and fluffy. This incorporates air into the mixture, giving the cake a light texture. Add eggs one at a time to ensure even mixing.
Incorporating Dry and Wet Ingredients
When adding the flour mixture and buttermilk, mix on low speed and only until just combined. Overmixing can lead to a dense cake texture.
Folding Techniques
Gently fold in the poppy seeds using a spatula to avoid deflating the batter. This technique ensures the seeds are evenly distributed without compromising the cake’s lightness.
Baking
Bake the cake in a preheated oven to ensure even cooking. Check for doneness with a toothpick, which should come out clean when the cake is fully baked.
Cooling
Allow the cake to cool in the pan for a short time before transferring it to a rack. This helps maintain its shape and prevents sticking.
Making Syrup and Icing
For the syrup, mix powdered sugar and lemon juice until smooth. Adjust the milk in the icing to achieve the desired consistency for drizzling.
FAQ
Can I substitute all-purpose flour with another type of flour?
You can use alternatives like almond or gluten-free flour, but it may change the texture and taste of the cake.
What can I use if I don’t have buttermilk?
You can create a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, it’s done. If it’s wet, continue baking and check in a few minutes.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Store it covered at room temperature, and add the syrup and icing just before serving.
How should I store the leftover cake?
Wrap leftover cake in plastic wrap and store it in the refrigerator for up to a week, or freeze it for up to 3 months.
Conclusion
This lemon poppy seed loaf cake is a delightful treat, perfect for any occasion. The combination of fresh lemon juice and zest gives it a refreshing flavor, while the fluffy texture and sweet icing make it truly irresistible. Enjoy this delicious cake with a cup of tea or as a special dessert for family and friends.
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