Olive Oil Lemon Loaf (steam oven)
You do not need a steam oven to make this recipe. Instructions below.
One of the many benefits of the steam oven is the Convection Humid mode. Because this mode does not produce any steam, it is ideal for foods that are naturally moist. Think lasagnas, casseroles, quick breads, muffins, cakes, etc. If you have a favorite banana or zucchini bread recipes, or a favorite muffin recipe, try it on Convection Humid and I bet you’ll get a better result than in a conventional oven. Just remember to reduce the heat 25° and keep an eye on the baking time.
This is one of our favorite quick bread recipes we make here in the showroom. Who doesn’t love lemon poppyseed? Our recipe includes olive oil for a special flavor profile and is topped with a thick, tart glaze. When baked in the steam oven, this lemon loaf is to die for!
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup buttermilk
2 eggs
3 tablespoons lemon juice
2/3 cup olive oil
2 tablespoons poppy seeds
For the glaze:
1 tablespoon lemon juice, more if needed
1 cup of confectioners’ sugar
*You must use freshly squeezed lemon juice for this recipe.
Instructions:
1. Preheat steam oven to 325° Convection Humid mode. If using a regular oven, preheat to 350° bake. Spray an 8-inch loaf pan with non-stick spray and lightly coat with flour.
2. In a small bowl whisk together flour, baking powder, baking soda, and salt, set aside. In a large bowl, combine sugar and lemon zest and rub with your fingers until it looks like we sand. Whisk in buttermilk, eggs, and lemon juice. Slowly drizzle in olive oil while continuing to whisk. Once fully combined, whisk in dry ingredients and poppy seeds until no dry lumps remain.
3. Pour batter into prepared pan and bake for 45-60 minutes, or until a toothpick inserted in the center emerges clean. Let cool in the pan for 15 minutes, then turn out onto a baking rack and allow to cool completely.
4. In a small bowl, whisk together lemon juice and confectioners’ sugar. Add more lemon juice if the glaze is too thick, a 1/4 teaspoon at a time. Evenly spread the glaze over the cooled loaf. Slice to serve.