Servings: One 9x5 inch (l2) loaf
6 tbsp (90 g) unsalted butter, at room temperature
⅔ cup (130 g) sugar
1 tbsp (15 ml) finely grated lemon zest
2 tsp (10 ml) vanilla extract
1 large egg, at room temperature
2 large egg yolks, at room temperature
1 cup (130 g) all-purpose flour
½ cup (65 g) pastry flour
2 tsp (10 ml) baking powder
½ tsp (2 ml) fine salt
6 tbsp (90 ml) buttermilk
1½ tbsp (22 ml) poppy seeds
⅓ cup (80 ml) fresh lemon juice
½ cup (100 g) sugar
1. Preheat the oven to 350°F (180°C). Grease and sugar a 9x5 inch (2l) loaf pan, tapping out any excess.
2. In a large bowl, cream the butter and sugar until smooth. Stir in the lemon zest and vanilla extract. Beat in the egg and egg yolks, until fully incorporated.
3. In separate bowl, sift the all-purpose flour, pastry flour, baking powder and salt. Add the flour mixture to the butter mixture alternately with the buttermilk, starting and finishing with the flour and mixing well after each addition. Be sure to scrape the sides of the bowl often for an even texture. Stir in the poppy seeds and then scrape the batter into the prepared pan and spread it to level. Bake on center rack of the oven for 50 to 60 minutes, until a tester inserted in the center of the cake comes out clean.
4. Prepare the glaze while the cake is baking. Stir the lemon juice and sugar in a small saucepot over medium heat until the sugar has dissolved. As soon as cake comes out of the oven, pierce holes in it with a skewer and pour syrup overtop slowly. Allow the cake to cool for 20 minutes, then turn it out onto a plate or cooling rack to cool completely before slicing.
The lemon loaf will keep, wrapped and unrefrigerated for up to 4 days, or can be frozen for up to 3 months.