Recipe Developed by our in house chef, Maddy Goldberg
Prep Time: 15 minutes
Cook Time: 1 hour
Serving Size: one 9” loaf pan
Ingredients
For Loaf:
2 cups all purpose flour
1 tbsp black sesame seeds
2 tsp baking powder
½ tsp salt
½ cup canola or vegetable oil
1 cup sugar
¼ cup brown sugar
2 tsp lemon zest
½ cup fresh lemon juice, strained
3 eggs
¼ cup milk (can use any % or nut milk)
For glaze:
1 cup icing sugar
2 tbsp lemon juice
Method
Make the loaf: Preheat oven to 350 F. Line a 9-inch loaf pan with parchment paper. In a large bowl, mix flour, black sesame seeds, baking powder, and salt. This is the dry mix. In a different bowl, add oil, sugar, brown sugar, lemon zest, lemon juice, eggs, and milk. Whisk to combine. This is the wet mix. Add 1/3 of the wet mix to the dry bowl and combine. Add another third and combine. Add the remaining third and combine until smooth. Do not overmix. Transfer to the loaf pan and bake in preheated oven for one hour. Check with a toothpick in the centre to ensure that it is baked through. If toothpick has batter on it then return to oven for another 5-10 minutes, or until it comes out clean. Transfer to a rack to cool.
Make the glaze: In a small bowl, combine glaze ingredients until you have a smooth glaze. After loaf has cooled for about 15 minutes, drizzle the glaze overtop of the loaf. Allow to cool for at least another 15 minutes.
To serve: Transfer to a cutting board. Slice with a very sharp knife or a serrated knife. Serve warm or keep in a sealed container in the fridge.