We’ve got a weird spring this year. March was colder than usual, while April turned out to be the warmest in 110+ years. Completely missed that lovely transitional time, went instead from winter coats to short sleeves in a matter of days. Nature is perplexed too – tulips lasted less than a week, lilacs were over before Mother’s Day, black locust are literally everywhere now, a month early.
Same goes for elderflower. I realized they started blooming on one of our walks around the neighbourhood last week. I knew I had to act if I don’t want to miss my window for elderflower cordial so I grabbed a basket and a pair of pruning shears. Ended up with a few nasty scars in the hedgerow, but they’ll heal. The things I do for my cordial! 🙂
Anyway, the syrup is already bottled up and sitting in the pantry. I popped the first one open to make the glaze for this easy dessert I’ve been wanting to bake ever since we were served a slice (ok, I took two…) at the calligraphy workshop with lovely Boglarka Gleichauf (make sure to check her page The Fanatic Calligrapher!). It’s Lemon Poppy Seed Loaf Cake.
The batter is an easy pound cake variation made with basic ingredients, not much to talk about really. It’s just a few minutes to throw together, but the combination of lemon and poppy seed makes this otherwise simple loaf so fresh and cheerful. Hubby said it tastes like sunshine. It’s also moist and tender, and let’s not forget that luscious glaze with the heady aroma of elderflower. What’s not to love?
Now, before I give you the recipe I have to tell I don’t care much for citrus zest so I simply omit it from my cooking. The juice of the lemon gives enough tartness to this cake by itself in my opinion, but do feel free to add the zest as well if it’s something you like.
Lemon Poppy Seed Loaf Cake with Elderflower Glaze
Moist pound cake with the fresh taste of lemon, crunchy poppy seeds and fragrant elderflower glaze.
For the batter:
2 cups AP flour
2 tbsp poppy seeds
1 tsp baking powder
¼ tsp baking soda
1 tsp salt
6 tbsp butter, softened
1 cup granulated sugar
1 cup natural yogurt
3 tbsp fresh lemon juice + zest (optional)
For the glaze:
2 tbsp elderflower syrup
1 cup powderd sugar
- Preheat oven to 175°C/350°F. Line with parchment paper and grease a loaf pan.
- In a medium bowl, whisk together flour, salt, baking powder, baking soda and poppy seeds.
- In a large mixing bowl, cream butter and sugar with a handheld mixer until pale and fluffy. Add eggs, one at a time, mixing well between additions. Add yogurt and lemon juice, mix to fully incorporate.
- Switch to a spatula. Add flour mixture to egg mixture in 3 additions, folding until just combined.
- Pour batter into prepared pan. Bake until golden and a toothpick inserted in the center comes out clean, 50 min to 1 h depending on your oven.
- Let loaf cool in pan for 15 min. Remove from pan and cool completely on a wire rack.
- While loaf is cooling, make glaze: mix syrup with powdered sugar. Pour over loaf. Enjoy!
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