Lemon Poppy Seed Loaf Cake with Lemon-Honey Glaze

Name: Lemon Poppy Seed Loaf Cake with Lemon-Honey Glaze
Total time: 50 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 100 g sugar; 2 medium lemons lemon zest; 240 g Labneh or sour cream or Greek yogurt; 5 large eggs; 0.5 tsp vanilla extract; 360 g all-purpose flour; 1.5 tsp salt; 10 g baking powder; 0.25 tsp baking soda; 3 tbsp poppy seeds; 200 g honey; 130 g lemon juice; 2 tbsp sugar; 2 tbsp melted butter

50m

Serves 8

instagram.com

Lemon Poppy Seed Loaf Cake with Lemon-Honey Glaze

instagram.com

50m

Serves 8

Directions

1Preheat your oven to 180°C (350°F). Grease a 25cm x 12cm (10”x5”) springform pan with butter.
2In a small bowl, combine the sugar with the lemon zest. Rub them together with your fingers to release the zest’s natural oils. Whisk in the Labneh (or sour cream or Greek yogurt), eggs, vanilla extract and the Honey until smooth.
3In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and poppy seeds.
4Gradually add the wet mixture to the dry ingredients, mixing until just incorporated. Switch to a spatula once batter is smooth and glossy.
5Pour the batter into the prepared spring form pan, smoothing the top. Bake for 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
6Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.
7For extra moisture and flavor, mix the lemon juice, sugar, and melted butter for the lemon butter syrup. Poke holes in the warm cake and pour the syrup over the top, letting it soak in.

Ingredients

100 g sugar
2 medium lemons lemon zest
240 g Labneh or sour cream or Greek yogurt
5 large eggs
0.5 tsp vanilla extract
360 g all-purpose flour
1.5 tsp salt
10 g baking powder
0.25 tsp baking soda
3 tbsp poppy seeds
200 g honey
130 g lemon juice
2 tbsp sugar
2 tbsp melted butter

Equipment

oven25cm x 12cm springform pansmall bowlwhisklarge mixing bowlspatulacooling rack

Lemon Poppy Seed Loaf Cake with Lemon-Honey Glaze

50m

Serves 8

instagram.com

Lemon Poppy Seed Loaf Cake with Lemon-Honey Glaze

instagram.com

50m

Serves 8

Directions

1Preheat your oven to 180°C (350°F). Grease a 25cm x 12cm (10”x5”) springform pan with butter.
2In a small bowl, combine the sugar with the lemon zest. Rub them together with your fingers to release the zest’s natural oils. Whisk in the Labneh (or sour cream or Greek yogurt), eggs, vanilla extract and the Honey until smooth.
3In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and poppy seeds.
4Gradually add the wet mixture to the dry ingredients, mixing until just incorporated. Switch to a spatula once batter is smooth and glossy.
5Pour the batter into the prepared spring form pan, smoothing the top. Bake for 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
6Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.
7For extra moisture and flavor, mix the lemon juice, sugar, and melted butter for the lemon butter syrup. Poke holes in the warm cake and pour the syrup over the top, letting it soak in.