Today’s lesson: do not stick your fingers in a bowl of spinach you literally JUST took out of the microwave.
Hands Down Best Lemon Poppyseed Bread
An adaptation from Rose Levy Beranbaum’s ‘Cake Bible,’ I found this recipe on the joyofbaking.com. For the outstanding outcome, its a cinch to prep, the flecks of lemon zest bringing in the necessary brightness, and the butter just making it better!
Lemon Poppyseed Bread
3 large eggs
1 1/2 tsp pure vanilla extract
1/4 cup (60 ml) milk
1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 tsp baking powder
1/4 tsp salt
1 tbs grated lemon zest (outer yellow skin of the lemon)
13 tbs (184 grams) unsalted butter, softened
1/4 cup (60 ml) fresh lemon juice
1/3 cup (65 grams) granulated white sugar
Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter and flour the bottom and sides of a loaf pan. Line the bottom of the pan with parchment paper and butter and flour the paper. In a separate 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 55-60 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.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot load all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Reinvert the bread so it is right side up and then cool the bread completely before wrapping. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.
I used this recipe last night - delicious! It came out more tart than sweet because I used a little too much lemon juice in the syrup, but I’m satisfied with the results.