As summer days drift in, it can be hard to decide what to bake when inspiration (or an unexpected guest) appears! Just the thought of turning on the oven proves daunting, when it’s already so hot outside, and the idea of chocolate or heavy desserts can be unappealing. Enter: My Lemon Poppy Seed loaf.
No doubt, this is one that reminds me of childhood. A slight twist on the classic British Lemon Drizzle cake, this one has a sturdier structure and creamier icing that adds a bit of luxury, without too much hassle! Lemon and citrus flavors are one of my absolute favorites, creating a welcome change after so many chocolate and toffee recipes. Often underrated, this one is always appreciated once it appears. I think people often forget their love of such timeless classics, until it is lovingly served (in nice, chunky slices).
The citrussy tang is delightful in summer months, tasting light and fresh, whilst still that tad bit indulgent! Don’t scrimp on the icing either, it finishes the cake with a perfect sweet and tangy edge. Serve up alongside fresh lemonade, iced tea or hot coffee – this one is perfect for summer days, but will also be loved by all at any time of the year, in any weather conditions. Expect your entire household to be lingering in the kitchen whilst your Lemon Poppy Seed Loaf is in the oven, as sugary lemon-ny scents waft around the home – there is truly nothing more homely!
No advanced talent needed here, as with all my recipes. Just pay attention when it goes into the oven, depending on your oven and where the cold spots are, you may find the top goes dark a bit fast. If this happens, simply cover with foil to allow the rest of the cake to bake at the same rate without the top going to crisp. We want a nice brown top, to give a slight crisp bite when diving into your second/third/fourth slice!
For this recipe, you’ll want a loaf tin – I used a 2 litre (approx. 1.5lb) tin and this worked perfectly. The recipe is easy to halve/double or even put into those cute mini loaf tins!
Without further ado, let’s crack on!
Lemon Poppy Seed Loaf – Recipe
Preparation: 20min
Cook Time: 45-60min
Makes: 1.5lb loaf (approx. 12 servings)
Ingredients:
For the Loaf:
- 250g Plain (All-Purpose Flour)
- 2 tsp Baking Powder
- 1 tbsp Poppy Seeds
- 110g Unsalted Butter, room temp
- 250g Sugar
- 3 Eggs
- 2 Lemons (Fine Zest and juice separately for the glaze)
- 125ml Lemon Juice (from lemons above, plus extra from additional lemons/bottled juice)
- 50ml Milk
For the Glaze:
- 150g icing sugar
- 20ml Lemon Juice
- 10ml Milk
- Lemon Zest to decorate
Method:
- Pre-heat oven to 180°C (160°C fan/Gas Mark 4)
- Line a 1.5lb (2 litre) loaf tin with baking parchment (or, if you can get them, specific loaf tin liners)
- In a large bowl, combine dry ingredients (flour, baking powder, poppy seeds)
- In a separate bowl, cream the butter and sugar for several minutes until light and fluffy. Add the eggs (one at a time), whisking in between. Add in the lemon zest, lemon juice and milk.
- Create a well in the dry ingredients, then pour the liquid mixture into this well. Combine thoroughly (stop once flour is all incorporated.
- Pour batter into pan, and bake for 50mins-1hr. Test with a toothpick/cake tester – if it comes out clean, it’s done!
- Leave to cool for 30mins in the tin, then remove onto wire rack to cool completely.
Now for the glaze:
- Combine icing sugar, milk and lemon juice. Whisk it well until there are no lumps, then pour over the cake
- Add lemon zest on top, along with any other decoration you like.
- Cut into slices and serve!
Comment below if you have any questions, and let me know if you make it! Tag me in your photos on Instagram: @Tasting.Thyme
