These Mini Lemon and Poppy Seed Drizzle Loaves are such a fun bake. I spotted a mini loaf tin recently and knew I could make super cute cakes. The first one had to be the classic, lemon drizzle. I love the addition of poppyseeds, making for an overall delicious, zesty, lemony bake.
This doesn’t require much in terms of equipment, ingredients or skill, so is great to get the whole family involved in. A mini loaf tin can be bought online/in most major supermarkets. This is also one of those cakes that is so appreciated if you’re turning up somewhere, or just to take to work! I think there’s something nice about having a cake recipe to hand that you can pull together in no time.
Make sure to add the drizzle mix while the cake is still warm for best results. I like to make it with lots of fresh lemon for that really sharp taste, plus I like to add some zest for decoration. This is, of course, entirely up to you! The end result is a fluffy moist cake, with a light lemony syrup on top.
Tips for the best Mini Lemon and Poppy Seed Drizzle Loaves
- Butter: Cream the butter and sugar together for a good 3-5 minutes until really light and fluffy. This helps give lightness and lift to the loaves.
- Eggs: When adding the eggs, don’t worry if the mixture begins to look curdled. It will come back together when you add the flour
- Tin: I cut up baking paper and line the tin so that I can pull the loaves out using the ‘tabs’.
- Fresh Lemons: Fresh, unwaxed lemons are the best for this bake.
For these Mini Lemon and Poppy Seed Drizzle Loaves, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one). If you’re after more fruity recipes, check out this Blueberry Muffin Traybake or these Lemon Cheesecake Blondies. For videos, check my Instagram.
Mini Lemon and Poppy Seed Drizzle Loaves
Ingredients
- 110 g Unsalted Butter Room Temperature
- 240 g Granulated Sugar
- 3 Medium Free Range Eggs
- 1 Lemon Juice and Zest
- 250 g Plain Flour
- 2 tsp Baking Powder
- 2 tbsp Poppy Seeds
- 50 ml Milk
Fort the Drizzle
- 1 Lemon Juice
- 75 g Granulated Sugar
Instructions
- Pre-heat oven to 200C/180C Fan/Gas 6. Line/grease your mini loaf tin. (You can cut long rectangles of your baking paper to allow you to lift the baked loaves out).
- In a large bowl, or the bowl of a stand mixer, beat together the butter and sugar on high until light and fluffy – at least 3 minutes.
- Add the eggs, lemon juice and lemon zest and beat again until all combined.
- Add the flour, baking powder and poppy seeds. Fold together gently before adding in the milk and folding again.
- Pour the batter into the lined loaf tins, filling to about 2/3rds full. Bake for 25 minutes, a skewer inserted should come out clean.
- Whilst still warm, make the drizzle by combining the lemon juice and sugar and spooning over the mini loaves. Let cool before serving!
