Lemon Poppyseed Loaf with a Lemon Earl Grey Glaze
 
Prep time
Cook time
Total time
 
An incredibly moist lemon loaf with crunchy poppyseeds, topped with a lemony glaze with a hint of earl grey tea. So citrusy and refreshing!
Author:
Serves: 8 slices
Ingredients
  • Loaf:
  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 4 Tbsp poppyseeds
  • 1 cup plain yogurt
  • 1 cup sugar
  • 3 eggs
  • 2 tsp lemon zest (from about 2 lemons)
  • ½ tsp vanilla
  • ½ cup vegetable oil
  • .
  • Syrup:
  • ½ cup lemon juice, strained (from about 3 lemons)
  • ½ cup sugar
  • .
  • Glaze:
  • 1 cup icing sugar
  • 2 Tbsp lemon juice, strained
  • 1 tsp earl grey tea leaves (about 1 teabag)
Instructions
  1. Preheat oven to 350°. Grease a 9x5 loaf pan, dust with flour, then tap out any excess.
  2. In a medium bowl, whisk together flour, baking powder, salt and poppyseeds; set aside.
  3. In a large bowl, mix together yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil. Slowly add in dry ingredients until mixed.
  4. Pour batter into pan and bake for about 1 hour until a toothpick inserted into the centre comes out clean. Let cool 10 minutes in the pan before transferring to a wire rack with a baking sheet underneath.
  5. While loaf is cooling, make syrup. In a small saucepan over medium heat, stir together lemon juice and sugar until dissolved. Cook for another 5 minutes until slightly thickened. Use a toothpick to poke holes in the top and sides of the loaf, then brush with lemon syrup. Let sit for 5 minutes to let the loaf soak in the syrup, then baste again. Repeat two more times. Let cool completely.
  6. When loaf has cooled, make glaze. Whisk together icing sugar, lemon juice and tea leaves. Pour glaze over loaf, let harden for 20 minutes, then slice and serve.
Recipe by Port and Fin at https://portandfin.com/lemon-poppyseed-yogurt-loaf-with-a-lemon-earl-grey-glaze/