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In my opinion, a good brunch ends with a tasty dessert. You can never go wrong with homemade cinnamon buns of some sort, like the apple-cinnamon buns from earlier this week. But something I want something a little lighter in flavor. Something just a little bit sweet. Something that cause me to lose complete self-control, because if I’m going to be honest, homemade cinnamon buns do that to me.
Enter: a lemon poppy seed loaf cake. This particular cake is made with Nielsen-Massey’s lemon extract instead of fresh lemon juice and confectioners sugar instead of granulated sugar, giving it a pound cake-like texture and a light, lemon flavor.
This recipe was heavily adapted from Epicurious. The original recipe is a plain cake, made to serve 12-16 people. I’ve adjusted the ratios and added the lemon and poppy seed to create what I consider to be a light ending to your brunches.
Lemon Poppy Seed Loaf Cake
Heavily Adapted from Epicurious
Makes 10-12 Slices
- cooking spray
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 lb. Dixie Crystals confectioners sugar
- 3/4 tsp. Nielsen-Massey lemon extract
- 3 large eggs
- 1/4 tsp. salt
- 1 c. + 3 Tbs. all-purpose flour, plus more for pan
- 1 Tbs. poppy seeds
Preheat oven to 325F. Spray a loaf pan with cooking spray. Sprinkle bottom and sides with flour, tapping out extra. Set aside.
Place butter in a large bowl, and beat on medium speed with a handheld mixer (you can use a stand mixer if you prefer) until light and fluffy. Add sugar, beating until incorporated. Add lemon extract and eggs, beating until combined. Repeat with flour. Scrape down sides of the bowl. Add poppy seeds and mix one last time.
Pour into prepared baking pan and bake for 45-55 minutes, until top is beginning to brown and a toothpick inserted into the center comes out clean. Allow to cool on a baking rack for 10 minutes before removing from pan, and returning to baking rack to cool completely.
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