Poppy Seed and Lemon Bread Cake

At first glance, this cake might look like a dessert, but it's actually a special naturally leavened bread rich in fresh flavors. Lemons, poppy seeds, and type 2 flour from the "Luce" line give the bread a crisp, spring-like aroma and a velvety crumb.

• 325 g of type 2 flour
• 140 g of almond milk
• 100 g licoli (liquid cultured sourdough)
• 4 g diastatic malt
• 2 tablespoons of poppy seeds
• 1 tablespoon lemon zest
• 10 g fresh lemon juice
• 35 g of butter
• 4 g whole salt.

• 60g tablespoons melted coconut oil
• 80 g of almond milk at room temperature
• 1 teaspoon of honey
• 1 tablespoon fresh lemon juice
• 2 tablespoons coconut flour.

Pour the almond milk into a bowl (photo 1) Add and dissolve the licoli (photo 2 - 3)

Add malt, lemon juice, lemon zest, poppy seeds, salt and mix well (Photos 4-5-6-7-8-9).

Add 225g of flour and knead until all the ingredients are well combined (Photo 10). Lastly, add the room temperature butter and continue kneading until the dough is smooth and soft (Photo 11). Transfer to a lightly greased bowl and let it rise, covered, for about 2 hours (Photo 12).

Dust a bundt pan lined with a tea towel with plenty of flour, place the dough in it, and let it rise until doubled in size. (Photos 13-14-15)

Preheat the oven to 230°C (450°F) with a small pan of water on the bottom and the baking tray already inside.

Once the temperature is reached, pour half a glass of water into the saucepan to create steam in the oven.

Remove the dough from the pan and bake for 15 minutes. Reduce the temperature to 200°C, remove the pan, and bake for 15 minutes. Reduce the temperature to 180°C again for 10 minutes. When the bread is cooked through, it will sound hollow when it knocks at the base.

Remove from the oven and let it cool on a rack so it can dry thoroughly.

Instructions for the lemon glaze:

Combine all the ingredients in a blender and blend well. Once smooth and creamy, pour the glaze over the loaf cake. Garnish the cake with lemon zest curls and poppy petals.