Lemon Poppy Seed Loaf
also called lemon poppyseed cake · lemon poppy seed bread
- Bakery
- serves 10
- about 1 hr 10 min
- Cakes & Loaves
Three ways to read this recipe
The table
| Grease a 9x5-in loaf pan | |||||
| Preheat the oven to 350°F (175°C) | |||||
| 2 Tbs(from 2 lemons)lemon zest | rub | cream | beat | fold | bake at 350°F for 50 min |
| 1 cup(200 g)granulated sugar | |||||
| 1/2 cup(115 g; softened)unsalted butter | |||||
| 2 largeeggs | |||||
| 1/2 cup(120 g)plain yogurt | |||||
| 2 Tbs(30 mL)lemon juice | |||||
| 1 1/2 cups(190 g)all-purpose flour | |||||
| 2 Tbs(18 g)poppy seeds | |||||
| 1 1/2 tsp(6 g)baking powder | |||||
| 1/2 tsp(3 g)table salt | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.
Pans and tools
Before anything else
3rub
4cream
goes in with what step 3 made
5beat
goes in with what step 4 made
6fold
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 50 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
4 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 10 min.
rub
not timedfrom the start
cream
not timedfrom the start
beat
not timedfrom the start
fold
not timedfrom the start
bake at 350°F for 50 min
50 minwalk away(read off the step)from the start
- you can walk away
- never timed
The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need 9x5-in loaf pan · oven
See how it is written
>> title: Lemon Poppy Seed Loaf
>> category: Cakes & Loaves
>> tags: lemon, poppy seed, breakfast, oven
>> counters: Bakery
>> aka: lemon poppyseed cake, lemon poppy seed bread
>> servings: 10
>> time: 1 hr 10 min
Grease a #9x5-in loaf pan{}.
Preheat the #oven{} to 350°F (175°C).
Rub @lemon zest{2%Tbs}(from 2 lemons) into @granulated sugar{1%cup}(200 g).
Cream @&(~1)lemon sugar{} with @unsalted butter{1/2%cup}(115 g; softened).
Beat @eggs{2%large}, @plain yogurt{1/2%cup}(120 g), @lemon juice{2%Tbs}(30 mL) into @&(~1)creamed butter{}.
Fold @all-purpose flour{1 1/2%cup}(190 g), @poppy seeds{2%Tbs}(18 g), @baking powder{1 1/2%tsp}(6 g), @table salt{1/2%tsp}(3 g) into @&(~1)batter{}.
Bake @&(~1)batter{} at 350°F for ~{50%min}.