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Lemon, Poppy Seed And Thyme Mini Loaves

By
Test Kitchen
Winter 2021
These Lemon, Poppy Seed & Thyme Mini Loaves are light, flavorful, and perfect for gifting or serving at brunch. Each mini loaf is infused with fresh lemon juice, lemon zest, poppy seeds, and thyme, then brushed with a sweet lemon-thyme glaze for extra zing.

Recipe Information

Total Time:
Yield:
8 mini loaves

Ingredients

2 cups all-purpose flour

2 tablespoons fresh thyme leaves, divided; plus sprigs for garnish

1 tablespoon poppy seeds

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon coarse kosher salt

½ cup plus 2 tablespoons softened salted butter

1⅓ cups granulated sugar, divided

3 large eggs

¾ cup whole milk

1 tablespoon lemon zest

5 tablespoons fresh lemon juice, divided

1 vanilla bean, split and seeds scraped

1 tablespoon lemon zest

Directions

  1. Preheat oven to 350°F. Generously spray 8 (3½x2½-inch) mini loaf pans with nonstick cooking spray. Place loaf pans in a large rimmed baking pan; set aside.
  2. In a large bowl, whisk together flour, 1 tablespoon thyme leaves, poppy seeds, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, beat ½ cup butter and 1 cup sugar with an electric mixer on medium for 2 minutes until light and fluffy. Add eggs; beat on high for 4 minutes or creamy.
  4. Combine milk, lemon zest, 3 tablespoons lemon juice and vanilla bean seeds. Add milk mixture to butter mixture; beat on low just until combined. Add flour mixture; beat on medium just until combined.  
  5. Divide batter evenly among prepared loaf pans. Bake for 16 to 18 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from loaf pans and slightly cool on wire racks.
  6. Meanwhile, in a small saucepan, melt remaining 2 tablespoons butter. Stir in remaining ⅓ cup sugar, remaining 2 tablespoons lemon juice and remaining 1 tablespoon thyme leaves. Bring to boil; remove from heat. Brush hot syrup over warm cakes. Cool cakes completely.
  7. If desired, wrap each cake in parchment paper and garnish packages with sprigs of thyme.

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