lemony poppyseed tea bread . . .
It’s day three of a heat wave here in New England mid-May while we’re waiting to put our plants out by Memorial Day (just kidding!) The Celtics are coming up against LeBron James and the Cavaliers tonight at 8:30 p.m. Around two in the afternoon, I began looking around for some “treat” to make for the game tonight from ingredients that I already have on hand.
This is an exercise not unlike doing the “Jumble” anagram puzzle in the newspaper every morning! My goal is to make something from scratch with ingredients I already have on hand. No fair getting in the car to get something just to make a spontaneous treat in the middle of the day! Anyhow. I wanted something fresh and tender to the bite so I settled on a lemon poppyseed cake baked in a loaf pan. The reason it’s “lemony” is that I’ve used fresh lemon zest and fresh lemon juice in the cake – and with the spare amount of lemon juice left, I’ll add some confectioners sugar to it and dribble a little lemon glaze on top of the cake when it comes out of the oven!