Prep Time : 15 Minutes | Cook Time : 1 Hour | Total Time : 2 Hours | Difficulty : Easy
You may have noticed that I love a good loaf. They are the epitome of fuss free cake, and they can be dressed up or down as you please. Lemon is one of my favourite flavours, and the poppy seeds add a fabulous crunch to this bright fresh loaf. This is a less sweet and more zingy lemon cake, the perfect antidote to grey winter!
Heat the oven to 180C (350F). Line a medium loaf pan with baking paper. Cream the butter, sugar and lemon zest until light and fluffy.
Add the eggs one at a time, beating well after each. If the mixture is still looking split keep at it. If the butter is a little too cold it can take a while to emulsify with the eggs.
Sift the flour, baking powder, salt and poppy seeds together in a separate bowl. Add half the dry ingredients to the creamed mixture. Fold gently until mostly combined. Add the lemon juice (and milk if needed – let’s be real, I topped mine up with Limoncello), and fold again. When almost mixed add the remaining dry ingredients and fold until combined.
Spoon into the prepared loaf tin and smooth the top.
Bake for 45 to 60 minutes until firm and a skewer inserted into the centre comes out clean.
Mix the glaze ingredients, and if there are stubborn lumps strain it through a mesh sieve. While the loaf is still hot, pour over about a quarter of the glaze.
Every 10 minutes or so pour over a little more syrup until it’s all used up. You can do this with the loaf still in the tin or out. It’s a bit tidier to do it while the loaf is still in the tin obvs… which I was not smart enough to do in this instance…
When the loaf is (mostly) cooled, take it out of the tin, slice and enjoy!
This cake is at it’s best still slightly warm, without any adornment. However you wouldn’t be remiss in adding a dollop of whipped cream or a small scoop of vanilla ice cream if it took your fancy…
Sticky Lemon + Poppyseed Loaf
Prep Time : 15 mins | Cook Time : 1 hour | Total Time : 2 hours | Difficulty : Easy | Makes : 1 x 9 by 4 inch loaf
Sunny lemon cake studded with poppy seeds and topped with sticky zesty lemon glaze.
Ingredients:
For the cake:
- 9 tablespoons (130 grams) butter
- 3/4 cup (150 grams) sugar
- 1 tablespoon lemon zest (zest of two lemons)
- 2 eggs
- 1/4 cup (40 grams) poppy seeds
- 2 cups (280 grams) all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt (if using unsalted butter 1/2 teaspoons)
- juice of 2 lemons plus enough water or milk to make up 1/2 cup
For the glaze:
- 1/3 cup lemon juice
- 2/3 cup (120 grams) icing sugar
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Standing or hand-held electric mixer
- Medium loaf pan lined with baking paper
Directions:
Heat the oven to 180C (350F). Line a medium loaf pan with baking paper. Cream the butter, sugar and lemon zest until light and fluffy.
Add the eggs one at a time, beating well after each. If the mixture is still looking split keep at it. If the butter is a little too cold it can take a while to emulsify with the eggs.
Sift the flour, baking powder, salt and poppy seeds together in a separate bowl. Add half the dry ingredients to the creamed mixture. Fold gently until mostly combined. Add the lemon juice (and milk if needed – let’s be real, I topped mine up with Limoncello), and fold again. When almost mixed add the remaining dry ingredients and fold until combined.
Spoon into the prepared loaf tin and smooth the top.
Bake for 45 to 60 minutes until firm and a skewer inserted into the centre comes out clean.
Mix the glaze ingredients, and if there are stubborn lumps strain it through a mesh sieve. While the loaf is still hot, pour over about a quarter of the glaze.
Every 10 minutes or so pour over a little more syrup until it’s all used up. You can do this with the loaf still in the tin or out. It’s a bit tidier to do it while the loaf is still in the tin obvs… which I was not smart enough to do in this instance…
When the loaf is cooled, take it out of the tin, slice and enjoy!
Cook’s Notes:
- Be patient creaming butter and sugar and also when adding eggs – keep going until they are well emulsified and fluffy
– This loaf will keep at room temperature in an airtight container for 2 to 3 days –
© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
