Dive into the vibrant world of baking with our Lemon and Poppy Seed Loaf, a recipe that brings a delightful twist to your palate. This loaf combines the tangy freshness of lemon with the distinctive crunch of poppy seeds, all under a glistening sugary crust. Its fluffy texture and zesty notes are complemented by a crunchy sugar coating, creating a perfect balance of flavors and textures. Whether you opt for poppy seeds or chia seeds, this loaf promises a unique baking adventure.
Why You’ll Love This: Our Lemon and Poppy Seed Loaf stands out with its zingy flavor and irresistible crunchy topping. The combination of lemon zest and juice infuses the loaf with a refreshing zing, while the poppy seeds add a delightful crunch, making each slice a multifaceted experience. The sugary crust not only enhances the texture but also adds a sweet contrast to the tart lemon. This loaf is a testament to the magic that happens when contrasting textures and flavors unite.
Perfect Occasion: This loaf is an ideal treat for brunch gatherings, afternoon tea, or as a sophisticated dessert option at dinner parties. Its refreshing zest makes it a perfect companion for spring and summer festivities, while its comforting texture suits cozy winter teas. The Lemon and Poppy Seed Loaf also makes a thoughtful and delicious homemade gift, showing your loved ones a slice of your affection.
Decoration Tips: Elevate the presentation of your loaf by garnishing it with thinly sliced lemon rounds and a sprinkling of poppy seeds or chia seeds before baking, creating a visually appealing top layer. Once baked and while still warm, brushing it with lemon juice and then dusting it with sugar will not only add to its beauty but also enhance its texture and flavor, offering a crispy, sugary finish.
Ingredients for the Loaf:
- 50g poppy seeds (alternative: chia seeds)
- 285g granulated sugar
- Zest from two lemons
- 210ml non-dairy milk
- 60ml fresh lemon juice
- 100g thick non-dairy yogurt
- 150ml olive oil
- 435g all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Extra:
- Additional lemon juice and granulated sugar for the finishing touch
Instructions:
- Preheat your oven to 180°C with a fan setting, and line a 2lb loaf tin with baking paper (a 1lb tin works too, with a slight batter surplus).
- Briefly pulse poppy seeds in a blender until they start to stick together. Skip this step if you’re using chia seeds.
- In a large bowl, whisk together the non-dairy milk, lemon juice, non-dairy yogurt, olive oil, and salt. Gradually add in the flour, baking soda, and lemon zest, whisking until smooth. Remember, less is more when it comes to whisking.
- Divide the batter evenly between two bowls. Incorporate the ground poppy seeds or chia seeds into one half of the batter until well mixed.
- Layer the two batters in the prepared tin, alternating between them to create a marbled effect.
- Bake for 55-60 minutes, or until a skewer inserted into the center comes out clean.
- Allow the loaf to cool on a wire rack. While warm, brush the top with lemon juice and sprinkle with sugar to form a delightful sugary crust.
Enjoy crafting this Lemon and Poppy Seed Loaf, a zesty and textured delight that promises a burst of flavors and a satisfying crunch with every bite. Enjoy!
