Lemon Loaf

This sweet, lemony loaf goes great with a cup of tea. Poking holes into the top allows the glaze to seep into the center of the cake.

Sun Oven Lemon-Poppy-Seed Loaf

(adapted for the Sun Oven from Good Housekeeping Step-by-Step Cookbook)


For the cake:

2 cups all-purpose flour

2 tablespoons poppy seeds

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter, softened

1 1/2 cups sugar

4 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

For the glaze:

3 tablespoons freshly squeezed lemon juice

1/4 cup sugar


Set Sun Oven out to preheat. Grease and flour a standard loaf pan; set aside.

In a medium bowl, whisk together the flour, poppy seeds baking powder, baking soda, and salt. In a large bowl, use an electric beater at medium speed to combine the sugar and butter until creamy, about 5 minutes. Add the eggs, 1 at a time, beating each one in well. Beat in the lemon peel and vanilla. Reduce the speed to low  and beat in 1/3 of the flour mixture followed by 1/2 of the sour cream, repeat alternating the flour and sour cream ending with the flour mixture. Spoon the batter into the prepared pan. Bake in the Sun Oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Cool the cake in the pan on a rack for 10 minutes.

Prepare the glaze while the cake in cooling. In a small bowl, whisk together the lemon juice and sugar. Turn the cake out of the pan onto the rack. Use a long skewer to poke holes all over the top of the cake. Brush the top and sides of the cake with the lemon and sugar mixture while the cake is still warm. Let cool completely on the rack.



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