This past week ended up being busier than I thought it would be. Between running from practice and work, and to Calgary and back, I feel like I haven’t been able to catch my breath.
Last week it snowed a lot. Like, ten inches in one day a lot. Shoveling that day was mucho painful, and the highways were no better. 100 car pile up on the QE2 anyone?
It’s hard to believe that last week there were just wee remnants of snow left over…apparently Spring happens to be a flighty mistress. It’s always this time of year when you think she’s about to arrive, and then boom, ten inches of snow. Here’s a pie chart on how I feel about this situation.
Pretty much last week was that one day of optimism that was crushed hard by a wall of snow. But a girl can dream about spring, and this loaf sure inspires it. The combination of the crunchy poppy seeds and the tart lemons make me daydream about warmer days, and sunny skies.
Lemon Poppy Seed Loaf
3/4 cup granulated sugar
1/3 cup butter, softened
2 large eggs
2 tbsp lemon zest
juice of one lemon
1/2 tsp of vanilla
1 2/3 cups all-purpose flour
2 tbsp poppy seeds
1/4 tsp baking soda
1 tsp baking powder
pinch of salt
3/4 cup butter milk (or for the frugal/lazy: scant 3/4 cup of 2% milk with a tbsp of white vinegar – let it stand for 5 minutes, then use)
2/3 cup powdered sugar
juice of half a lemon
1/2 tsp lemon zest
Preheat oven to 350F
Butter and flour a loaf pan and set aside. In a medium sized bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds together. In another bowl, cream butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time into the butter mixture, and mix until combined. Add the lemon zest and vanilla into the wet mixture, and beat everything is incorporated. Working in thirds, add half of your flour mix, then the buttermilk, and then the rest of the flour into the wet mix. Pour batter into the prepared pan, and pop into the oven for an hour.
Once you take out the loaf, let it cool in the pan and prepare your glaze.
Mix the three ingredients together, using a fork to stir and mash any sugar lumps out. For a runnier consistency use more lemon juice (or water) to thin it out and if you want yours a bit thicker, use less liquid.
Take your loaf out of the pan and place on a cooling rack with parchment or tinfoil lined underneath. Score the top of the loaf, and drizzle that sucker with your glaze. Let the glaze set for a few minutes, then devour.