Saturday, December 31, 2011

Lemon Poppy Seed Bread

I got some lemons from a colleague from the school and decided to try this recipe from Joy of Baking with the help of Varsha.  This cake or loaf bread kind of cake has a crunchy effect from t he poppy seeds and it definitely taste better after a few days...

source : www.joyofbaking.com

Lemon Poppy Seeds Bread

3 large eggs
1.5 tsp pure vanilla extract
1/4 cup (60ml) milk
1.5 cups (195 grams) all purpose flour, sifted
3/4 cup (150gms) granulated white sugar
1 tsp baking powder
1/4 tsp salt
1 tbs grated lemon zest (outer yellow sin of the lemon)
3 tbs of(30gm) poppy seeds
13 tbs (184gm) unsalted butter, softened

Lemon Syrup
1/4 cup (60ml) fresh lemon juice
1/3 cup (65gms) granulated white sugar

Preheat oven to 180C and place the oven rack in centre of the oven.  Butter and flour (or spray with non stick vegetable/flour spray) the bottom of the pan with parchment paper and butter and flour the paper. Pan size 8 x 4x 2 1/2 inch

In a separate bowl, whisk together the eggs, vanilla extract and milk.

In the bowl of your electric mixer, or with a hand mixer, beat the flour, sugar, baking powder, salt, lemon zest and poppy seeds until combined.  Add the softened butter and half the egg mixture and mix on low speed until moistened.  Increase the speed to medium and beat for about one minute.  (This aerates and developsthe cake's structure)  Scrape down the sides of the bowl and add the remaining egg mixture in 2 batches, beating about 30 seconds after each addition.  This will strenghten the structure of the batter.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes or until the bread is golden brown and a toothpick inserted in the centre comes out clean.  You may have to cover the bread with butter foil after about 30 minutes if you find the bread over browning.

Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolve.

When the bread is done, remove from oven, and place on a wire rack.  Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup.  Cool the loaft in the for about 10 minutes then invert onnto a greased wire rack.  Brush the remaining syrupon the bottom and the sides of the loaf.  Reinvert the bread so it is right side up and then cool the bread completely before wrapping.  Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.


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