Citron- och pionfrökaka med citrus honungsglaze.

👩‍🍳 Gör så här

1. 1
   Preheat the oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper.
2. 2
   In a large bowl, whisk together the olive oil, honey, eggs, yogurt, vanilla, lemon zest, and juice, mix until smooth and creamy. Add the all-purpose flour, almond flour, baking powder, and salt. Mix until just combined, being sure the batter is completely mixed. Stir in the poppy seeds.
3. 3
   Pour the batter into the prepared bread pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
4. 4
   Meanwhile, make the glaze. Remove the zest from the remaining lemon and the blood orange with a vegetable peeler in wide strips. Then thinly slice the strips. Alternately, you can just zest the lemon and orange on a Microplane.
5. 5
   In a medium bowl, mix together the honey and about 1/4 cup lemon juice. Drizzle 1/2 the glaze over the warm cake. To the remaining glaze, add 1 tablespoon blood orange juice and the powdered sugar, whisk until smooth. Stir in 1/2 the lemon zest and 1/2 of the orange zest.  If needed, thin the glaze by adding additional citrus juice, 1 tablespoon at a time, until drizzly.
6. 6
   Pour the glaze over the cake, letting it fall down the sides. Let set 5 minutes, slice and enjoy warm or at room temp.