Suggestions for Kicking it Up a Notch:Lemon poppy seed bread

[Bhc]

You can also add a drop or two of Boyajian lemon oil. I add a bit of any of their citrus oils to any of my citrus recipes and it really kicks the flavor up a lot. Be careful though! Because these are pressed right from the peels, they are very strong and too much will make your lips sting, just like if you were to chew on fresh peel!

[bluezebra]

Wow, that would be incredible to use the lemon oil. I think you should get rid of the lemon extract. The only extract I like is pure vanilla but even then, real vanilla bean is soooooo much better!

I would use the zest and also some fresh squeezed juice. I also see no problem in using the buttermilk. It would be very moist.

[Whitey Ford]

The author of The Cake Bible has THE best lemon poppyseed loaf recipe, evah. I think her name is Rose Levy Birnbaum. It's online somewhere. I'll see if I can find it. No need to reinvent the wheel.

Basically it's a poundcake. No lemon flavoring in the cake, just grated zest. But then after you pull it out of the oven you poke it with a skewer all over and pour the simple sugar syrup you've made by disolving sugar into lemon juice and water all over it so it soaks into the holes. Let it cool, then wrap in plastic wrap overnight. The syrup soaks into the whole thing making it moist.

It's excellent to slice and toast and then I like to slather more butter on it.

It's one of my staples that I've made dozens of times. Her recipe is very precise and pretty fussy, but it really comes out better if you follow her directions to a tee.

[Whitey Ford]

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[thefoodsnob]

I think a touch of ginger would be divine. Maybe grind some candied ginger and put it on top.

Rachel

[shel]

Originally Posted by thefoodsnob

I think a touch of ginger would be divine.
Rachel

Hmmm ... that sounds very good. Thanks, I'll give it a try the next time I make the cake.

Shel

[shel]

Originally Posted by Whitey Ford

The author of The Cake Bible has THE best lemon poppyseed loaf recipe, evah. I think her name is Rose Levy Birnbaum. It's online somewhere. I'll see if I can find it. No need to reinvent the wheel.

Did you ever find the link to the recipe. It sounds like one I'd want in my collection.

I found it ... thanks!

[shel]

Originally Posted by Bhc

You can also add a drop or two of Boyajian lemon oil. I add a bit of any of their citrus oils to any of my citrus recipes and it really kicks the flavor up a lot. Be careful though! Because these are pressed right from the peels, they are very strong and too much will make your lips sting, just like if you were to chew on fresh peel!

Thanks for the tip. Never heard of the product, but a search brought up some information. It sounds like a wonderful product. How long does it keep once a bottle is opened? Can it be frozen to extend life ... I rarely bake, so a little would go a long way and last a long time.

Shel

[Bhc]

I have actually had it in the pantry for a long time and it hasn't suffered to any degree. I have lemon, lime and orange and probably use them all equally...........

[OregonYeti]

Yeast bread or quick bread?

[OregonYeti]

Oops got it now