Glazed lemon poppy seed cake
This was amazing “cake.” Mel titled her post “bread” but conceded that it should have probably been called cake. I followed her suggestion and just called it cake because it sure tasted like cake! So. This cake. SO dangerous. And, the recipe makes 2 loaves (8 X 4 1/2-inch loaf pans). I gave D a loaf and she thanked and cursed me. Luckily, I took my remaining loaf to work….where I proceeded to eat at least half of it myself. What? I have a sweet tooth, I’m not denying it. This cake is so moist with just the right hint of lemon; poppy seeds in every delightful bite. You’ll note that my edges were a bit…crunchy. Yes, let’s go with crunchy. I assure you, it still tasted amazing! Enjoy and try not to eat it all in one sitting!
What you need:
1 cup vegetable oil
2 1/4 cups granulated sugar
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups milk
1 1/2 teaspoons pure almond extract
1 tablespoon melted butter [Mel’s original used 1 1/2 teaspoons butter extract but she couldn’t bear to use extract and I couldn’t either.]
1 1/2 teaspoons pure vanilla extract
3 tablespoons poppy seeds
1/4 cup orange juice
3/4 cup granulated sugar
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
3/4 teaspoon butter extract or 1/2 tablespoon melted butter
What to do:
Line the bottom of the loaf pans with waxed or parchment paper and then grease and flour the entire loaf pan well.
In a large bowl whisk together the eggs and oil. In a medium-size bowl, whisk together the sugar, flour, salt and baking powder. Add 1/3 of the dry ingredients to the egg/oil mixture and whisk to combine. Add 1/2 of the milk and stir together. Add another 1/3 of the dry ingredients and mix well. Add the last half of the milk and stir. Finally add the last 1/3 of the dry ingredients and mix. Add the extracts and poppy seeds and mix well.
Pour the batter into the prepared loaf pans, filling about 2/3 to 3/4 full. Bake at 350 degrees for approximately 60 minutes checking often the last 10 minutes of baking to ensure the bread doesn’t overbake. When completely baked, a toothpick inserted in the middle should pull out moist crumbs but not wet batter.
While the bread is baking, combine the glaze and ingredients and mix well. Set aside.
Let the bread sit in the pan for five minutes. Run a thin-edged knife around the edges of the bread and carefully remove the bread from the pans onto a wire rack set atop a layer of paper towels. Brush the tops of the bread with the glaze while the bread is still warm. Continue brushing and/or gently pouring until all the glaze is on the bread. Cool completely before slicing.