mouth-watering lemon poppyseed loaf cake
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This is a very old but good recipe.
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For mouth-watering lemon poppyseed loaf cake
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1/3-cup (2 1/2 ounces) poppy seeds
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1 tablespoon freshly grated lemon zest (or orange zest)
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1 cup whole, 2 percent or 1 percent milk
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2 eggs
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1 1/2 cups sugar
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2 cups flour
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2 1/2 teaspoons baking powder
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1/2 teaspoon cinnamon
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1/4 teaspoon nutmeg
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3/4 cup vegetable oil
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1 teaspoon pure vanilla extract
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1 teaspoon almond extract
How To Make mouth-watering lemon poppyseed loaf cake
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1In a bowl, combine the poppy seeds, lemon zest, and milk. Set aside to soak for at least 1 hour or refrigerated overnight.
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2Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with parchment or wax paper.
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3In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy.
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4In a separate bowl, sift the dry ingredients together.
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5With the mixer running, drizzle the oil, vanilla extract, and almond extract into the egg mixture. With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture. The batter will be somewhat thin.
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6Pour into the prepared pan. Bake 1 to 1 1/4 hours, until the center is raised and cracked and the whole cake is firm and dry on the top.
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7Do not under-bake or the cake will fall. Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving.
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