Mini Lemon and Poppy Seed Drizzle Loaves
These are such a fun bake. I really love a classic lemon drizzle, and the poppy seeds add an extra deliciouness. These cakes come together in no time at all, with minimal fuss! This recipe makes a 2" loaf tin, or about 12 mini loaves
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Servings: 12
Ingredients
- 110 g (½ cups) Unsalted Butter Room Temperature
- 240 g (1 ½ cups) Granulated Sugar
- 3 (3) Large Eggs
- 1 (1) Lemon Juice and Zest
- 250 g (2 cups) All Purpose Flour
- 2 tsp (2 tsp) Baking Powder
- 2 tbsp (2 tbsp) Poppy Seeds
- 50 ml (¼ cups) Milk
Fort the Drizzle
- 1 (1) Lemon Juice
- 75 g (⅓ cups) Granulated Sugar
Instructions
- Pre-heat oven to 370℉/180℃. 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!