Soft & Tender Lemon Poppy Seed Loaf with Fresh-Milled Flour

Prep Time:15

Cook Time:30

Cool Time:10

Total Time:55

Servings:12 slices

Calories:243kcal

240 g fresh-milled soft wheat flour - (~1¼ cups whole wheat berries or 2 cups flour) see Notes for store bought alternatives
15 g poppy seeds - (1½ tbsp)
1 tsp baking powder
¼ tsp baking soda

Measure whole soft wheat berries and mill on the finest setting of your grain mill.
In a medium bowl, stir together fresh-milled flour, baking powder, baking soda and poppy seeds. Set aside.

In a small bowl, rub the finely grated lemon zest into the sugar with your fingertips, until fragrant and well distributed. Set aside.

In another small bowl, combine fresh lemon juice and milk, and set aside to thicken and curdle. (Alternatively, you can add the lemon juice to a 1-cup measure and top it off with the milk.)

In the bottom of a large bowl, whisk butter, citrus sugar, salt, and cinnamon until pale and fluffy. Add the eggs, one at a time, and whisk again until pale, fluffy, and aerated. Stir in homemade buttermilk and mix to combine.
Gently stir or fold in dry ingredients until there are no dry bits of flour visible.
Cover and rest the batter for at least 10 minutes while the oven preheats.

Heat oven to 175°C (350°F).
Grease a loaf pan with butter, and line with a piece of parchment paper (optional). Gently transfer the batter to the prepped pan and smooth out the top.
Bake for 50-55 minutes, until the top is golden and a tester inserted into the center comes out clean.
Let cool in pan for 15 minutes then use the parchment to lift the loaf out of the pan. Cool the rest of the way on a cooling rack.

Combine powdered sugar and lemon juice in a small bowl, and stir until completely smooth. Add more powdered sugar if necessary, to create a thick glaze.
Pour the glaze over the cooled loaf, and decorate with sprinkles, candied lemon peel or lemon wedges (optional).
Let the glaze set fully before slicing.

If you’re not milling at home (yet), whole wheat pastry flour is the closest match in the U.S. In Europe, any whole wheat flour can be used.
Toast the poppy seeds in a dry skillet over medium heat first, to elevate the flavor.
Make sure ingredients are at room temperature. Briefly microwave milk and butter (separately), until butter is softened but not melted. Eggs can be warmed in a bowl of very warm water for a couple of minutes.
This cake doesn't rise dramatically, so as long as the batter fits your loaf pan with only a little room to rise, you're fine.
Add only as much lemon juice as needed for a thick, glossy glaze that’s just loose enough to flow in thick ribbons. If it’s too loose, thicken with more powdered sugar.
Skip poppy seeds if you're not a fan or have run out. Still delicious!
Swap in a different citrus for a fun twist.

Author: Sarah | Grains & Greens Kitchen

Calories: 243kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g

Tried this recipe?Let me know how it turned out!