March 15, 2021
I've made this bread a few times and have just loved it. Enjoy!
1 Stick Unsalted Butter for Greasing
2 Eggs (I used farm fresh)
¾ Cup Milk
½ Cup Canola or Corn Oil
¾ Cup Granulated Sugar
1 Teaspoon Grated Lemon Zest (I used the lemons from my husband’s lemon tree)
1 Teaspoon Vanilla Extract
1 ¾ Cups All Purpose Flour
¾ Teaspoon Baking Powder
½ Teaspoon Salt
2 Tablespoons Poppy Seeds
½ Cup Lemon Curd (See Lemon Curd Recipe)
Confectioners’ Sugar For Dusting (optional)
Preheat oven to 350 degrees.
Butter loaf pan, line with parchment paper and then butter the paper. Set pan aside.
In a large mixing bowl, whisk the eggs, and milk together until well blended.
Add the oil, granulated sugar, lemon zest and vanilla, whisk until blended with your egg and milk mixture.
In another large bowl, stir together the flour, baking powder and salt. Stir in the poppy seeds.
Pour the egg mixture into the flour mixture and stir just until blended.
Using a rubber spatula, bread about ¾ of the batter into your prepared pan.
Using a teaspoon, drizzle half of the lemon curd over the batter. After that, spread the rest of the batter over the curd. **Note the batter may not completely cover the lemon curd, that is ok.
With the remaining lemon curd, spoon it over the batter. Insert a small knife about half way through the batter and gently swirl it through the curd one or two times
Place in the oven and bake until the bread is lightly browned and a cake tester or toothpick comes out clean after inserted into the center of the bread. About 50 minutes.
Transfer the pan to a baking rack and let cool. About 10-15 minutes.
When cool, turn upside down, peel the parchment paper off. Turn the load right side up and let cool completely on the rack.
Dust with the confectioners’ sugar and enjoy!!
Optional- I served it with a dollop of lemon curd and blackberries ontop.
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