Strawberry Ice cream(we used bluebell)
4c. sliced strawberries
Lemon Poppy Seed Bread Recipe:
3 large eggs
1 1/2 teaspoon pure vanilla extract
1/4 cup (60 ml) milk
1 1/2 cups (210 grams) all-purpose flour, sifted
3/4 cup (150 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
3 tablespoons (30 grams) poppy seeds
13 tablespoons (184 grams) unsalted butter, softened
Lemon Syrup:
1/4 cup (60 ml) fresh lemon juice
1/3 cup (65 grams) granulated white sugar
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a loaf pan (8 x 4 x 2 1/2 inch) (20 x 10 x 7 cm). Line the bottom of the pan with parchment paper and butter and flour the paper. Set aside.
In a separate bowl, whisk together the eggs, vanilla extract, and milk. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the flour, sugar, baking powder, salt, lemon zest, and poppy seeds until combined. Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about one minute. This aerates and develops the cake's structure. Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition. This will strengthen the structure of the batter.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. You may have to cover the bread with buttered foil after about 30 minutes if you find the bread over browning.
Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Re -invert the bread so it is right side up and then cool the bread completely before wrapping. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.
Makes 1 loaf.
Light Lemon Curd
1/3 cup strained, fresh lemon juice2 tsp fresh lemon zest5 tbsp sugar1 large egg, room temperature1/2 tsp vanilla extract
In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.Transfer to a small airtight container and store in the fridge. After it is cooled, fold in 1/3c. whipped cream.
Makes about 2/3 cup. Recipe can be doubled.
To assemble slice the bread, put on a plate and put on 1/2c. of strawberries, a scoop of ice cream, then a final dollop of lemon curd. For a even nicer presentation sprinkle with a little zested lemon!
