We are proud to present our first lemon poppy seed bread! This cake-like bread is just as delicious for dessert as it is at lunch, just as good as a good tea. For a double dose of citrus, cover it with lemon ice. A simple reminder: Like nuts, poppy seeds tend to rancid after a while. Therefore it is highly recommended to taste it before incorporating it into the dough.
* Ingredients :
+ Lemon cake
° 265g (1 3/4 cup) unbleached all-purpose flour
° 15 ml (1 tsp) poppy-seeds
° 10 ml (2 tsp) powder-baking
° 1/2 cup (115 g) softened unsalted butter
° 265 g sugar
° 3 lemons, finely grated
° 3 eggs
° ½ cup (125 ml) lemon juice
° 60 ml (1/4 cup) milk
° 130 g (1 cup) icing sugar
° 30 ml (2 tablespoons) lemon juice
* Preparation :
Place the grill in the middle of the oven. Heat the oven to 180°C (350°F). Butter a 25 x 10 cm (10 x 4 inch) loaf pan that holds 1.5 liters (6 cups). Line the pan with parchment paper, and let it hang on both sides.
In bowl, combine flour with poppy seeds & baking-powder.
In another bowl, beat butter with sugar and lemon peel with an electric mixer. Add eggs and mix until smooth. Add the dry ingredients alternately with the lemon juice and milk. Pour the mixture into the mould.
Baking about 1 h Permit to cool totally on wire rack..
In a bowl, mix powdered sugar with lemon juice until creamy smooth.
Place lemon bread on a serving plate. Pour the icing over the bread.