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A Zesty Delight: Lemon Poppy Seed Loaf Recipe
Welcome to my kitchen where I’m whipping up a delightful treat that’s sure to brighten your day – A Lemon poppyseed loaf!
Bursting with citrusy flavour and studded with crunchy poppy seeds, this moist and tender loaf is perfect for breakfast, brunch, or a sweet afternoon snack.
Ingredients:
- 340g Caster sugar
- Zest of 1 Lemon
- 170g Eggs
- 165g Egg Yolks
- 5ml Lemon essence
- 250g Sour cream
- 385g Cake flour
- 10g Baking powder
- 155g Melted butter
- 15g Poppy seeds
Method:
- Preheat the oven to 175g Celsius. Grease and flour a loaf pan or line it with baking paper for easy removal.
- In a medium bowl, whisk together the caster sugar and lemon zest. Using your finger tips, gently rub the lemon zest into the sugar.
3. Add eggs and eggs yolks to sugar mixture and whip for 2 minutes using an electric mix until the mixture is lighter in colour and fluffy.
4. Add Sour cream and mix to combine.
5. Add flour and baking powder. Mix together until combined.
6. Add melted butter and lemon essence.
7 Gently fold in the poppy seeds.
8. Pour the mixture into the prepared loaf pan and bake it for approximately 30 minutes or until a skewer inserted into the centre comes out clean.
9. Allow the cake to cool in the baking pan while you prepare the sugar syrup.
10. To make the sugar syrup, combine 100g of white sugar, 50g of lemon juice and 50g of water in a small sauce pan. Heat the syrup over a medium heat until it starts to simmer.
11. Poke holes into the cooled caked, using a skewer and then pour the hot syrup over the top the cake.
12. Remove the cake from the loaf pan once it is completely cooled.
Extra Tips:
- For extra lemon flavour, you can add a lemon glaze to the cooled cake loaf. Simply mix icing sugar and lemon juice until you reach the desired consistency, then drizzle it over the loaf.
- Store any left overs in in an airtight container at room temperature for up to 3 days. The baked loaf can also be frozen for up to 1 month.