Lemon & Poppyseed Loaf (Starbucks copycat)
#HomemadeBaking #StarbucksCopycat #LemonPoppyseed
Lemon and Poppyseed Loaf: My Homemade Version of Starbucks Lemon Loaf
Lemon Poppyseed Loaf
Timings.
• Prep Time: 10 mins.
• Cook Time: 45 mins.
• Total Time: 55 mins.
Servings. This loaf will make ten slices of bread.
Ingredients.
Lemon Poppyseed Loaf
• ¾ cup (175g/7oz) Butter or Margarine (I use Stork)
• ¾ cup (175g/7oz) Sugar
• Finely grated zest of 2 large lemons
• 3 medium eggs
• 1 ½ cup (250g/9 oz) Self Raising Flour
• ¼ cup (50g/1 ½ oz) Poppy Seeds
• ½ cup (100g/3 ½ oz) Natural Yoghurt/Sour Cream
Lemon Glaze
• 1 cup (150g/5 oz) Icing/Powdered Sugar, sieved.
• 3-4 tbsp Lemon Juice.
Oven Temperatures:
Preheat the oven:
• Fan Oven: 160°C/320°F.
• Oven: 180°C/360°F.
• Gas Mark 4.
Method.
1. Preheat the oven to the above temperatures and grease and line a 2L (900g) loaf tin.
2. Grate your lemon then rub the zest into the sugar, this will help to release the oils in the lemon zest and intensify the flavour.
3. Put the butter and sugar into a large bowl and beat with an electric hand whisk until creamy for 5 minutes, the butter should be white and fluffy.
4. Beat in the eggs one at a time and a spoonful of flour to prevent curdling of the mixture then fold in with the poppy seeds and the yoghurt.
5. Spoon into the tin and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Cool for 10 minutes, then turn out and cool on a wire rack.
6. Mix the icing sugar and lemon juice until you get a thick icing. Add half the lemon juice to the icing sugar and then continue to add a teaspoon of lemon juice at a time until you get the consistency you require.
7. Pour the lemon glaze over the cake and spread out with a knife, decorate with some slices of lemon and allow to set before cutting.
8. Mmm, Scrummy!!!