LEMON, THYME AND POPPYSEED LOAF | BCLIQUOR

Ingredients

• 1 cup (250 ml) granulated sugar
• 2 lemons, zest only
• 2 tbsp (30 ml) chopped thyme leaves
• ¾ cup (175 ml) buttermilk
• ¼ cup + 3 tbsp (60 + 45 ml) lemon juice, divided
• 1¼ tsp (6 ml) vanilla extract, divided
• 3 large eggs
• ⅓ cup (75 ml) grapeseed oil
• 1¾ cups (425 ml) all-purpose flour
• 1½ tsp (7 ml) baking powder
• ¼ tsp (1 ml) baking soda
• ¼ tsp (1 ml) salt
• 1 tbsp + 2 tsp (25 ml) poppyseeds
• ⅓ cup (75 ml) Lemon Syrup, make ahead, recipe follows
• ¼ cup (60 ml) cream cheese, at room temperature
• 1 cup (250 ml) icing sugar
• 1 cup (250 ml) water
• 1 large lemon, cut into ¼-in (0.5cm) thick slices