Carolina Gelen shares a fluffy lemon loaf that boasts dramatic layers. Inspired by mohn, a poppy seed paste found in many Eastern European desserts, she adds this mixture of poppy seeds and sugar into tender, lemon quick bread. GET THE RECIPE ►► https://f52.co/3zEjGAy

PREP TIME: 30 minutes
COOK TIME: 1 hour
MAKES: 1 loaf

INGREDIENTS

Poppy Seed Layer
76 grams (⅓ cup) whole milk
192 grams (1⅓ cups) poppy seeds
99 grams (½ cup) granulated sugar
1 teaspoon vanilla extract
1 large egg
1 teaspoon finely grated lemon zest (from about ⅓ lemon)

Lemon Quick Bread
198 grams (1 cup) granulated sugar
2 tablespoons finely grated lemon zest (from about 2 lemons)
200 grams (14 tablespoons) unsalted butter, at room temperature
4 large eggs
57 grams (¼ cup) freshly squeezed lemon juice (from about 2 lemons)
2 tablespoons whole milk
1/2 teaspoon kosher salt
230 grams (1¾ cups plus 2 tablespoons) all-purpose flour, sifted
1 teaspoon baking powder
Soak
57 grams (¼ cup) freshly squeezed lemon juice (from about 2 lemons)
2 tablespoons granulated sugar

(Optional) Glaze
227 grams (2 cups) confectioners’ sugar
3 tablespoons freshly squeezed lemon juice, plus more as needed

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