- 1
- 20 mins
- 20 mins
Ingredients
- Olive Oil-Poppy Seed Loaf Cake:
- 1 and 1/2 cups (180 grams) whole wheat pastry flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (200 grams) granulated sugar
- zest of 1 Meyer lemon, plus 1/4 cup freshly squeezed Meyer Lemon juice
- 1 cup (227 grams) plain whole-milk Greek yogurt
- 3 large eggs, room temperature
- 1/2 cup high-quality extra virgin olive oil
- 1 tablespoon poppy seeds
- Meyer Lemon Glaze:
- 3/4 cup (90 grams) powdered sugar
- 2 tablespoons freshly squeezed Meyer Lemon juice
- 1 tablespoon heavy cream*
- Meyer lemon zest, for garnishing
Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 5-x-9-inch loaf pan and line the bottom with parchment paper.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl until combined. Set aside.
Using a stand mixer, fitted with a whisk attachment, or hand-held mixer, beat the granulated sugar, Meyer lemon zest, Meyer lemon juice, and yogurt on medium speed until blended. Add the eggs, one at a time, and then the olive oil and beat until creamy. Turn the speed to low, add the flour mixture in three additions, and beat until smooth. Add the poppy seeds and beat until just blended.
Pour the batter into the prepared pan and smooth the top. Bake for 50 minutes to 1 hour, or until a wooden skewer inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack. Peel off the parchment paper and turn the loaf right-side up.
Prepare the glaze: Combine the powdered sugar, cream, and Meyer lemon juice in a small bowl and whisk until smooth.
Place the rack with the warm cake on a baking sheet (to catch any drips). Poke holes in the top of the cake with the wooden skewer and pour half of the glaze over the top. Once the cake has cooled completely, pour the remaining glaze over the top and let it dry before slicing. Garnish with Meyer lemon zest. Store, covered, at room temperature for up to 4 days.
TIPS FOR SUCCESS:
Feel free to use regular lemons or any other winter citrus. Oranges, Cara Cara oranges, or blood oranges would also work really well as flavor variations for this loaf!
The original recipe called for unbleached all-purpose flour and this loaf will work perfectly with it too, or you could use 50% all-purpose flour and 50% whole wheat pastry flour.