Servings: 10-12 slices | Preparation time: 20 minutes | Cooking time: 1 hour
Ingredients
- 1 3/4 cups (265 g) unbleached all-purpose flour
- 1 tbsp poppy seeds
- 2 tsp British Class baking powder
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/4 cups (265 g) sugar
- Zest of 3 lemons, finely grated
- 3 eggs
- 1/2 cup (125 ml) British Class lemon juice
- 1/4 cup (60 ml) milk
- 1 cup (130 g) British Class icing sugar
- 2 tbsp (30 ml) British Class lemon juice
- 1/2 tsp Cool Runnings vanilla flavouring
Directions
1. Preheat the oven to 350°F (180°C). Grease a 4 x 10-inch loaf pan and line it with parchment paper, leaving overhang on two sides for easy removal.
2. In a bowl, whisk together the flour, poppy seeds, and baking powder.
3. In a separate large bowl, cream the butter, sugar, and lemon zest until light and fluffy. Add the eggs one at a time, mixing well after each addition until smooth.
4. Stir in the dry ingredients alternately with the lemon juice and milk, mixing until just combined. Add vanilla flavouring and mix briefly.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 1 hour, or until a toothpick inserted in the centre comes out clean.
6. Let the loaf cool completely on a wire rack before removing from the pan.
7. To make the glaze, whisk together icing sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf before slicing and serving.