SERVINGS: 1 loaf TIME: 1h20m
INGREDIENTS:
- 3 large eggs
- 1 1/2 tsp pure vanilla extract
- 1/4 cup milk
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup granulated white sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp grated lemon zest
- 3 tbsp poppy seeds
- 13 tbsp unsalted butter, softened
- Lemon syrup:
- 1/4 cup fresh lemon juice
- 1/3 cup granulated white sugar
DIRECTIONS:
- Place oven rack in the center of oven and preheat to 350 degrees F.
- Butter and flour the bottom and sides of a loaf pan (8x4x2.5in).
- Line the bottom of the pan with parchment paper and butter and flour the paper.
- In a 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.
- Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition.
- 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 center comes out clean. You may have to cover the bread with buttered 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 dissolves.
- When the bread is done, remove and place on a cooling rack. Pierce the hot loaf all over with a toothpick and then brush the top of the loaf with about half the hot lemon syrup.
- Cool the loaf for about 10 minutes then invert and brush the remaining syrup onto the bottom and sides of the loaf.
- Re-invert the bread so it's right-side up and then cool completely before wrapping.
- Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.
NOTES:
SOURCE: joyofbaking.com
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