Whole Grain Olive Oil Poppy Seed Loaf with Meyer Lemon Glaze
A deceptively healthy lemon poppy seed cake made with whole wheat pastry flour, Greek yogurt, and extra virgin olive oil! To finish, this loaf cake is drizzled with a sweet Meyer lemon glaze.
Ingredients
Olive Oil-Poppy Seed Loaf Cake:
- 1½ cups (180 g) whole wheat pastry flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- zest of 1 Meyer lemon
- ¼ cup (60 mL) fresh Meyer lemon juice
- 1 cup (225 g) whole-fat Greek yogurt
- 3 large eggs room temperature
- ½ cup (120 mL) high-quality extra virgin olive oil
- 1 tablespoon poppy seeds
Meyer Lemon Glaze:
- ¾ cup (90 g) powdered sugar sifted
- 2 tablespoons (30 mL) fresh Meyer Lemon juice
- 1 tablespoon (15 mL) heavy cream
- Meyer lemon zest for decorating
Instructions
- Preheat the oven to 350°F (180°C) with a rack in the center position. Grease a 9 x 5-inch loaf pan and line the bottom with parchment paper - allowing it to overhang the sides for easy lifting.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a stand mixer, fitted with a whisk attachment (or alternatively, using a hand-held mixer), beat the granulated sugar, Meyer lemon zest, Meyer lemon juice, and yogurt on medium speed until blended. Add the eggs, one at a time, and then the olive oil and beat until creamy. Turn the speed to low and add the flour mixture in three additions, mixing until just absorbed. Scrape down the bottom of the bowl with a spatula once or twice as needed to ensure the ingreidents are mixed properly. Add the poppy seeds and mix until distributed evenly.
- Transfer the batter into the lined loaf pan and smooth the top. Bake for 50 minutes to 1 hour, or until a wooden skewer inserted in the center comes out clean. Let cool in the pan on a wire rack for 5 to 7 minutes, then lift from the pan using the parchment paper sling. Set upright on a rack while you prepare the glaze.
- Prepare the Glaze: Combine the sifted powdered sugar, Meyer lemon juice, adn cream in a small bowl and whisk until smooth.
- Set the loaf on the rack over a lined baking sheet to catch any glaze drips. Poke holes in the top of the cake with a wooden skewer and pour half of the glaze over the top of the warm cake. Once the cake has cooled completely, pour the remaining glaze over the top and let it set slightly. Garnish the top with Meyer lemon zest. Wrap leftovers well and store at room temperature for 3 to 4 days.
Tips for Success:
- Feel free to use regular lemons or any other winter citrus. Oranges, Cara Cara oranges, or blood oranges would also work really well as flavor variations for this loaf!
- The original recipe called for unbleached all-purpose flour and this loaf will work perfectly with it too, or you could use 50% all-purpose flour and 50% whole wheat pastry flour.
Serving: 1serving, Calories: 336kcal, Carbohydrates: 48g, Protein: 8g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Cholesterol: 54mg, Sodium: 190mg, Fiber: 3g, Sugar: 26g