Lemon Poppy Seed Loaf with Quail Eggs

This easy-to-bake classic using Spring Creek quail eggs is moist and tender and packed with delicious lemony flavours — perfect for all the citrus-lovers out there (you know who you are!).

Ingredients

Cake

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

Lemon simple syrup

3 tbsp lemon juice
3 tbsp water
6 tbsp sugar

Glaze

1 cup icing sugar
1 tbsp lemon juice
1 tbsp milk

Instructions

Preheat oven to 350°F.

Grease and line a loaf pan with parchment paper 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 45 min-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.

10.

When the loaf is ready, remove it from the oven.

11.

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.

12.

Let the loaf cool completely.

13.

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.

14.

Pour glaze over the cooled lemon loaf, slice and enjoy!