Lemon Poppy Seed Loaf with Blood Orange Drizzle

Ingredients

• 1 cup Take Two Unsweeteed Barleymilk
• 1 large lemon + zest
• 1/2 cup butter, melted + 1 tbsp
• 2 tsp vanilla extract
• 3 tbsp poppy seeds
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup sugar
• 2 1/2 cups flour (Renewal Mill)

Blood Orange Drizzle

• 3 tbsp blood orange juice
• 1 tbsp Take Two Unsweetened Barleymilk
• 1 1/2 cup powdered sugar

Optional: Candied Blood Orange Slices

• 1-2 blood oranges
• 1 cup water
• 1/3 cup cane sugar

Directions

For the Cake

1. Preheat the oven to 350F
2. Combine the dry ingredients: flour, baking powder, baking soda, and salt in a large mixing bowl. Then add in the sugar. Whisk everything until combined.
3. Add in Barleymilk, lemon juice, 1/2 cup of melted butter, vanilla extract, lemon zest, and poppy seeds. Stir until just combined. Be careful not to over mix.
4. Use the remaining 1 tbsp of butter to oil the inside of your loaf pan.  Pour the batter into the oiled loaf pan. Tap to release any air bubbles.
5. Bake for 35-45 minutes or until a toothpick comes out clean.
6. Turn the oven off and allow the loaf to cool 10 minutes in the oven before it’s removed.
7. Allow the lemon poppy seed loaf to cool for an hour before adding the drizzle (next step).

For the Blood Orange Drizzle

1. Stir the blood orange juice, Barleymilk, and sugar. Whisk until all lumps are gone and the glaze isn’t grainy.

Optional: Candied Blood Orange Slices

1. Bring sugar and water to a boil. Add in thinly sliced oranges. Bring down the heat to a low/medium, simmer for 30 minutes.
2. Let air dry for 24 hours or dry in oven at 350 for 45 minutes until tacky.

Recipe Notes and Variations

• If blood oranges aren’t in season, a grapefruit or orange drizzle would also be delicious.
• This recipe can easily be made completely vegan. Just swap out the dairy-based butter and for a vegan variety like Miyokos.