This post is sponsored by Domino® Golden Sugar. All opinions are honest and 100% my own.
What do you think of when you think about the flavors of spring? With Easter coming up so soon, I’m thinking fresh, floral, and citrus! I’m thinking about lighter days and pastel bunnies hanging by garlands, my nieces floating around in mismatched dresses, and tiny rainbow hands from dyeing Easter eggs.
Whether you’re physically or virtually surrounded by your loved ones this spring, you can bring some springtime joy into your home! I created this recipe as my love letter to spring! A lemon poppy seed loaf cake with a lavender glaze. The lemon and poppy seed are a classic combo—the flavors are bright and light while the poppy seeds dance around your taste buds! The beautiful lavender glaze balances out this cake for me. Its floral, complex, and sweet, perfectly complimenting the loaf, which is not overly sweet.
One of my favorite things about this loaf is how easy it is to put together! You don’t need any fancy equipment or to use any complicated baking techniques! I’m working with one of my faves, Domino® Golden Sugar, to make this perfect loaf cake! Measuring cup-for-cup with white sugar, Domino® Golden Sugar is my favorite for substituting into recipes! It’s less processed and has a unique hint of molasses that is just wonderful! Grab some for yourself and let’s get baking!
For loaf cake:
2 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
2 tb poppy seeds
1 c Domino® Golden Sugar
½ c sour cream
¼ cup milk
lemon juice and zest from 1 lemon
3 large eggs
2/3 c vegetable oil
for lavender glaze:
1 tb dried lavender buds
7 tb milk
2 ½ c Domino® Confectioners Sugar
*optional: purple food coloring OR blueberries for color
Preheat oven to 350 degrees F. Grease and line an 9 inch loaf pan with parchment paper.
Make the loaf. In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. In a separate bowl, whisk together lemon zest, juice, sour cream, milk, Domino® Golden Sugar, eggs, and oil.
Pour the dry ingredients into the wet mixture and mix until just combined. Do not overmix. Pour batter into the loaf pan and bake for about 45-55 minutes, until a cake tester or skewer inserted comes out clean. Let cake cool in the pan on top of a baking rack before removing.
Make the glaze. While the cake in baking, prepare the lavender glaze. Combine milk and lavender buds in a small saucepan. Over medium heat, bring milk to almost a boil, when the tiny bubbles on the sides of the saucepan are just beginning to form. Stir well and remove from heat. Pour mixture into a heat safe bowl and let cool completely. Strain the milk through a fine mesh sieve.
*Optional: this glaze will turn out white. Sometimes I love to make a lavender glaze that is purple so it can catch the eye and heighten senses before enjoying, so there are two ways to make the glaze purple: purple food coloring or naturally dye it with the juice from mashed blueberries. The latter will also give the glaze a hint of beautiful tartness from the blueberries that go perfectly with this loaf!
Putting it all together. Once the loaf is completely cooled, you can prepare the glaze. Mix the lavender infused milk with confectioner’s sugar until it’s a thick but pourable consistency. You may need to add a bit more milk to thin it out or a bit more sugar to thicken it up.
Pour the glaze evenly over the loaf, let the glaze set for a few minutes before slicing and enjoying!