citrus poppy seed loaf

I’m honestly obsessed with lemon-flavoured desserts, so this one was always going to be a favourite of mine. It’s been years since I last had it, and this version definitely delivers.

To really bring out that extra citrus kick, I finish it off with a simple lemon glaze on top.

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ingredients:

makes 10 servings

loaf

• 265 g all-purpose flour

• 1 tbsp poppy seeds

• 2 tsp baking powder

• 115 g unsalted butter, softened

• 265 g white sugar

• 3 lemons, zest finely grated

• 3 eggs

• 50 ml freshly squeezed lemon juice

• 75 ml freshly squeezed lime juice

• 60 ml oat milk

glaze

• 130 g icing sugar

• 2 tbsp lemon juice

instructions:

prepare the loaf

• Preheat the oven to 180°C and place the rack in the middle position. Grease a 10 x 25 cm loaf pan with some butter, then line it with parchment paper, leaving some overhang on two sides for easy removal.

• In a bowl, whisk together the flour, poppy seeds, and baking powder.

• In a separate bowl, cream the butter, sugar, and lemon zest using an electric mixer until light and fluffy. Add the eggs and beat until smooth.

• Fold in the dry ingredients, alternating with the mixed lemon and lime juice and milk, mixing just until combined. Spoon the batter into the prepared loaf pan and smooth the top.

• Bake for about 45 minutes to an hour, or until a toothpick inserted into the centre comes out clean. Let the loaf cool completely in the pan on a wire rack before removing.

make the glaze

• In a bowl, whisk together the icing sugar and lemon juice until smooth and glossy.

• Place the cooled loaf onto a serving plate and drizzle the glaze over the top, letting it gently drip down the sides.

*For the full experience, pair it with “Ahora” by Bomba Estéreo, and enjoy the moment.