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Recipe Detail Page
Meyer Lemon & Olive Oil Loaf Cake with Poppyseed Swirl
Holiday 2023
Toward the beginning of the year, you’ll likely see Meyer lemons popping up in grocery stores. These near-perfect-looking fruit are sweeter and less tart than a true lemon. The difference in flavour becomes noticeable when baking classic lemon desserts like this lemon poppyseed loaf. You’ll need about four Meyer lemons in total for this recipe.
Serves 6 to 8
CAKE
1/4 cup (60 mL) poppy seeds, divided
1 3/4 cups (425 mL) all-purpose flour
1 1/4 tsp (6 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) Meyer lemon zest
3 large eggs
2/3 cup (150 mL) extra virgin olive oil
1/2 cup (125 mL) full-fat sour cream
1/4 cup (60 mL) Meyer lemon juice
6 to 8 thin Meyer lemon slices, seeds discarded
GLAZE
1/3 cup (80 mL) icing sugar
2 1/2 tsp (12 mL) Meyer lemon juice
1. Preheat oven to 350°F (177°C). Grease a 4 1/2 x 8 1/2-inch (11 x 21-cm) loaf pan then line with parchment paper leaving paper overhanging on two long sides.
2. Grind 2 tbsp (30 mL) poppy seeds into a coarse powder using a spice grinder. Set aside.
3. Whisk flour with baking powder, soda and salt in a medium bowl.
4. Place sugar in a large bowl. Rub lemon zest into sugar, using your fingers, until fragrant and moist to the touch. Whisk in eggs, one at a time, until combined. Whisk in oil then sour cream and lemon juice until smooth. Add dry ingredients then use the whisk to gently stir until no lumps remain.
5. Transfer one third of the batter to a small bowl. Stir in ground and whole poppy seeds.
6. Spoon batters into loaf pan, alternating between the two. Tap pan on counter to level. Insert a long skewer into batter then glide it through once in a figure eight motion. Do not over-mix. Top batter with a single layer of lemon slices. Bake in centre of oven, rotating halfway through, until a cake tester or long skewer inserted into centre of cake comes out clean, about 1 hour. Cool in pan for 10 minutes.
7. Meanwhile, make the glaze by stirring together the icing sugar and lemon juice in a small bowl. Remove cake from pan and transfer to a wire rack. Immediately brush top and sides with glaze. Cool completely before cutting into slices for serving.
Serves 6 to 8
