Poppyseed - Layered Lemon Loaf |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I had buttermilk to use up, and a recipe to try out! I liked the looks of the recipe I used as a base: /vegan-glazed- lemon-buttermilk-bundt/ but wanted to turn it from a Bundt into loaves, and I added a ribbon of poppyseeds for beauty! Read more ! I definitely bumped up the lemon, using zest, juice and extract! Ingredients:
1/4 cup poppyseeds |
2 tbsp icing sugar |
3 tbsp ground flaxseed |
1/2 cup hot water |
2 cups whole wheat pastry flour |
1 cup all purpose flour |
1 1/2 tsp baking powder |
1/2 tsp salt |
3/4 tsp baking soda |
1/4 cup fresh lemon juice |
1 1/2 cups buttermilk |
1/2 cup shortening |
1 cup sugar |
1 tbsp lemon extract |
grated zest of 2 lemons |
Directions:
1. Preheat oven to 350°F, grease a large loaf pan.
2. Whisk together poppyseeds and icing sugar. Set aside.
3. In a small cup, whisk together flaxseed and hot water, let stand 10 minutes.
4. In a medium bowl, whisk together flours, baking powder, baking soda and salt. Set aside.
5. Stir together lemon juice and buttermilk, set aside.
6. In a large mixing bowl, cream shortening and sugar.
7. Add lemon extract, lemon zest and flax mixture, beating well.
8. Beginning and ending with the flour mixture, alternate additions of flour and buttermilk mixtures, beating well after each.
9. Portion 1/3 of the batter into the bottom of the pan, sprinkle with 1/2 the poppyseed mixture.
10. Top with another 1/3 of the batter and the remaining poppyseeds, then spread the remaining batter overtop.
11. Bake 45-50 minutes. Cool completely in the pan before turning out.
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