Lemon Loafcake with Poppy Seed

Lemon Loafcake:

Ingredients:

(for a 21x11 cm mold )

• 170 g Butter + for the mold
• 248 g Sugar
• 3 pc Egg
• 180 g Flour
• 76 g Milk (room temp.)
• 20 g Poppy Seed
• 1 pc Lemon zest
• Pinch of Salt

Method:

Grate the lemon zest and mix it thoroughly with the sugar. Cream the room-temperature butter with the lemon-infused sugar until it becomes light and fluffy. (If using a stand mixer, it's best to use the paddle attachment.)Add the eggs one at a time, followed by the milk. Finally, fold in the poppy seeds, salt, and sifted flour. Grease the baking pan thoroughly, then pour in the batter. Bake in a preheated oven at 175°C until fully cooked.

Lemon glaze:

Ingredients:

• 143 g Icing Sugar
• 30 g Lemon Juice

Method:

Mix the icing sugar with the lemon juice until smooth and lump-free. Evenly spread the glaze over the cooled cake. Let it set in a cool place before serving.