mouth-watering lemon poppyseed loaf cake

How To Make mouth-watering lemon poppyseed loaf cake

• 1

  In a bowl, combine the poppy seeds, lemon zest, and milk. Set aside to soak for at least 1 hour or refrigerated overnight.
• 2

  Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with parchment or wax paper.
• 3

  In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy.
• 4

  In a separate bowl, sift the dry ingredients together.
• 5

  With the mixer running, drizzle the oil, vanilla extract, and almond extract into the egg mixture. With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture. The batter will be somewhat thin.
• 6

  Pour into the prepared pan. Bake 1 to 1 1/4 hours, until the center is raised and cracked and the whole cake is firm and dry on the top.
• 7

  Do not under-bake or the cake will fall. Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving.
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