Lemon Poppy Seed Loaf Cake with Lemon-Honey Glaze
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