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Lemon Poppy Seed Loaf - Bake Shop Treats

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Anna Olson
Anna Olson
Welcome to Anna Olson's Bake Shop Treats Series, where she teaches you how to create some of your favorite bakery bars and squares. This lemon poppy seed loaf uses Anna's secret ingredient buttermilk, which keeps the cake light and moist, and is packed full of a lemon glaze making it completely delicious. This loaf can be kept in the freezer, for when surprise guests appear at your door, or you forgot to bake for the kids’ bake sale. Join Anna Olson in this Grokker Premium Video to learn all the secrets to making your favorite bake shop treats.

Cooking Recipe

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.

Lemon Poppy Seed Loaf
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Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
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