With an alluring fragrance of thyme blended with the modern type of lemon and the correct little little bit of crunch from the poppy seeds, this Glazed Lemon-Thyme Poppy Seed Cake provides a fantastic sensory experience with each chunk.
Glazed Lemon-Thyme Poppy Seed Cake
Makes 2 (8×5-inch) loaves
- 2 cups (480 grams) unsalted butter, softened
- 2 cups (370 grams) sugar
- 2 tablespoons poppy seeds
- 2 tablespoons chopped modern thyme
- 4 big eggs
- 1½ cups (210 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- ¼ teaspoon (1 gram) salt
- 1 cup whole buttermilk
- 1 teaspoon lemon zest
- 2 teaspoons modern lemon juice
- 1 teaspoon vanilla extract
- Lemon Glaze (recipe follows)
- Garnish: chopped modern thyme, lemon slices
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Preheat oven to 350°. Spray 2 (8×5-inch) loaf pans with baking spray with flour.
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In an enormous bowl, beat butter and sugar with a mixer at medium tempo until creamy, about 6 minutes, stopping to scrape down sides of bowl. Add poppy seeds and thyme, beating until blended. Add eggs, individually, beating correctly after each addition.
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In a medium bowl, sift collectively flour, baking powder, and salt twice. In a small bowl, whisk collectively buttermilk, lemon zest and juice, and vanilla. Step-by-step add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating merely until blended after each addition. Divide batter between prepared pans.
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Bake for half-hour. Cowl loosely with foil, and proceed baking until a picket select inserted in coronary heart comes out clear, 30 to 45 minutes additional. Let cool in pans for 10 minutes. Take away from pans, and let cool completely on wire racks. Place parchment paper beneath racks, and pour Lemon Glaze over loaves. Garnish with thyme and lemon slices, if desired.
Lemon Glaze
Makes about 1¼ cups
- 1 cup plus 1 tablespoon (127 grams) confectioners’ sugar
- ¼ cup modern lemon juice