Lemon Poppyseed Olive Oil Loaf Cake
Yield: 2 Loaves
Lemon Poppyseed Olive Oil Loaf Cake
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Ingredients
Cake
- 3 Eggs
- 1 1/4 cups Olive Oil
- 1 cup Whole Milk
- 1 1/2 cups Granulated Sugar
- 2 cups AP Flour
- 3/4 tsp Baking Soda
- 3/4 tsp Baking Powder
- 3/4 tsp Kosher Salt
- 2 TB Poppyseeds
- 2 Lemons, zested and juiced
Glaze
- 3 cups Powdered Sugar
- 1 Lemons Juiced
- 1-2 TB Water
- Splash of Vanilla
Instructions
- Whisk together glaze ingredients, set aside.
- Preheat oven to 350F.
- Line two load pans with parchment paper and cooking spray.
- In a large bowl, whisk together eggs, olive oil, sugar and milk. Add in flour, baking powder, baking soda, salt, poppy seeds, lemon zest and juice.
- Pour batter equally into loaf pans.
- Tap the pan onto the counter to release any air bubbles.
- Bake for 45 minutes to 1 hour. Until the cake is set and a knife comes out clean in the center.
- Allow to cool in the pan for 15 minutes.
- Flip the loaves out of the pan and onto a cooling rack so the bottoms of the cakes are now the top.
- Allow to completely cool and then pour over glaze.
