Lemon-Saffron Loaf with Poppy Seeds

This delicious Lemon-Saffron Loaf is an elevated version of an all-time classic – traditional lemon pound cake. Lemon pound cake is one of my favorite comfort-treats enjoyed with an afternoon coffee or as sweet breakfast on weekends mornings.

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I tried two versions of the loaf – one plain and simple without anything on top – great for breakfast or as a snack that you can take with you to go. Version with frosting is more festive-like and can be comfortingly served as a birthday cake or as an elegant dessert post-dinner.

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What I love the most about this cake is its’ beautiful smell reminiscing of fresh lemons from SicilyLemon-Saffron Jam when added into a batter highlights the tart & sour tones of the loaf. It is then combined with sweet honey-like fig jam baked in the center of the loaf and bitterish poppy seeds to create a perfect balance of flavors. The loaf is very easy to make and will take no more than 20 minutes of your time. I will be happy if you share in a comment section below how it went and how you liked it

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INGREDIENTS

2 Eggs, whole

100g Sugar

100g Oil, neutral-tasting

100g Sour Cream

50g Lemon-Saffron Jam

3 Tablespoons Poppy Seeds, whole or grounded

200g Flour, AP or Whole Wheat

2g Baking Soda

2g Baking Powder

2 Tablespoons Fig Jam (optional)

Pinch of Salt


METHOD

  1. In a medium-size bowl or bowl of your standing mixer whisk together 2 whole Eggs (eggs should have room temperature) with 100g of Sugar until frothy, light & pale in color for around 5 minutes
  2. Pour in 100g of Oil (preferably neutral-tasting vegetable oil), 50g of Lemon-Saffron Jam and 100g of Sour Cream and hand-whisk until well combined
  3. Sift in all dry ingredients at once – 200g of Flour, 2g of Baking Powder, 2g of Baking Soda, and a pinch of Salt and stir just until combined (do not overmix). Add Poppy Seeds and mix the batter one more time
  4. Pour half of the batter into a loaf pan lined with parchment paper. Scoop a Fig Jam through the center of the batter creating a line. Cover with the rest of the batter and bake at 350° F for ~ 30 minutes. Test if the loaf is done by inserting a skewer into its’ center (skewer must come out clean)
  5. Let your loaf cool down and enjoy as it is or serve it with frosting. To make the frosting, just whisk together equal parts or heavy cream, cream cheese, and lemon-saffron jam and spread on a well-cooled loaf. Store in an airtight container in the fridge for up to three days

Dobrú chuť,
Lenka 

3 Comments Add yours

  1. Nourish says:

    This looks so good! The pictures are stunning!

    Like

    1. lenkagengel says:

      Thank you 🙂 Can’t wait to make some yummy desserts and dishes from your page

      Liked by 1 person

      1. Nourish says:

        Likewise! And you’re very welcome 🙂

        Like

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