Lemon Poppy Seed Loaf Cake – Bruno Albouze

By Bruno Albouze · 80 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C) and butter and flour the loaf pan or line it with parchment.
2. Sift the flour and baking powder together in a separate bowl.
3. Beat the eggs, sugar and salt on high speed with the whisk until pale and fluffy, about 2 minutes. Add the sour cream and mix just until combined.
4. Add the lemon zest and the sifted dry ingredients, mixing on low speed until no streaks of flour remain.
5. Fold in the melted butter, then the poppy seeds.
6. Pour the batter into the pan and spread it evenly.
7. Bake for 55 minutes, until the top is golden and a skewer inserted in the center comes out clean.
8. Let the cake stand for 5 minutes out of the oven.
9. Poke holes all over the warm top with a bamboo skewer. Drizzle half the lemon syrup slowly over the top and let it soak in, then repeat with the rest.
10. Rest the cake for 10 to 15 minutes, then turn it out of the pan and let it cool completely.

Summarized from Bruno Albouze's video. Watch it for the details.

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