Meyer Lemon Poppy Seed Bread

Meyer Lemon Poppy Seed Bread 
MAKES 1 BUNDT CAKE

I have a girl crush on anything lemon/poppy seed. This recipe is perfect for someone who enjoys eating dessert all day long (me!) because it’s just sweet enough to feel like you’re indulging but light enough to have for breakfast or an after-noon snack. Think pound cake, but lighter.  

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup vegetable oil
1 cup sugar
2 large eggs
1 cup evaporated milk
1/3 cup milk
1 tablespoon vanilla extract 
Juice and zest of 1 meyer lemon, divided 
1/4 cup poppy seeds
1/2 cup powdered sugar

Preheat oven to 350° F. Spray a bundt pan with cooking spray.

In a large bowl, sift together flour, baking powder, and salt. Set aside.

In another large bowl, mix oil and sugar. Add the eggs one at a time, beating well after each addition until the mixture is fully incorporated. Add the evaporated milk, milk and vanilla. Add dry ingredients and mix well. Stir in lemon zest, 1 tablespoon lemon juice and poppy seeds.

Bake for 40 - 45 minutes or until a cake tester comes out with moist crumbs. Let the cake cool for 20 minutes in the bundt pan. Remove from the pan before serving.

To make lemon icing, combine remaining 1 tablespoon lemon juice with powdered sugar and whisk until there are no lumps and sugar is moist. Drizzle over cake and allow it to harden.    

Tip: Evaporated milk is a shelf-stable milk product that's had about half its water content removed. It is not the same as sweetened condensed milk, which has added sugar. Don't attempt to substitute regular milk or sweetened condensed milk for this.