Lemon Poppy Seed Loaf with Quail Eggs
- Prep time: 25 min
- Cook time: 1 hour
- Makes: One loaf
- 2 cups cup sifted cake four
- 4 tbsp poppyseeds
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 1/4 cup sugar
- 2 tbsp lemon zest
- 12 quail eggs
- 1/2 cup lemon juice
- 1/3 cup greek yogurt
- 3 tbsp lemon juice
- 3 tbsp water
- 6 tbsp sugar
- 1 cup icing sugar
- 1 tbsp lemon juice
- 1 tbsp milk
Lemon simple syrup
Preheat oven to 350F.
Grease and line a loaf pan with parchment and set aside.
In a bowl, whisk together flour, poppy seeds, baking powder and salt.
In a separate bowl, beat together butter and sugar until light and fluffy.
Add lemon zest, quail eggs, lemon juice, and greek yogurt and mix until combined.
Fold the dry ingredients into the wet mixture, taking care not to overmix.
Pour lemon batter into the prepared loaf pan, filling 3/4 of the way.
Bake for 45min - 1 hr or until a cake tester/knife comes out clean when inserted into the loaf.
While the lemon loaf is baking, prepare the lemon simple syrup by heating the lemon juice, water and sugar in a small pot over medium heat. Cook until the sugar dissolves and set aside.
When the loaf is ready, remove it from the oven.
While the loaf is still warm, use a toothpick to poke a few holes over the surface of the loaf. Pour the lemon simple syrup over top, allowing the loaf to absorb the syrup.
Let the loaf cool completely.
While waiting for the lemon loaf to cool, prepare the Lemon glaze by mixing the icing sugar, lemon juice and milk in a bowl. Whisk until combined.
Pour glaze over the cooled lemon loaf, slice and enjoy!