Lemon and Poppyseed Loaf
June 21, 2016
Another recipe today! I think that lemons are one of the best flavours of summer- from chilled lemonade and cordials, to sauces and cakes. Lemon drizzle is probably my all-time favourite cake too! For this recipe, I've adapted a Victoria Sponge to incorporate the fresh lemon flavour, and the result is a lovely light cake for summer afternoons. It was the perfect way to use up a leftover lemon I had after I made elderflower cordial, and the recipe for that will be up soon as well. In the meantime, I hope you enjoy this one!
Ingredients
100g/4oz margarine, 100g/4oz self raising flour, 100g/4oz caster sugar, 1 large beaten egg, 1 tbsp milk, Grated zest of a lemon, 1 tsp poppy seeds, lemon curd, a few drops of vanilla extract and lemon extract (optional but tasty!)
Method
1. Preheat the oven to 180C or 160C if fan assisted
2. Grease a loaf tin and line with baking parchment
3. Cream together the margarine and sugar, then add in the beaten egg a little at a time. Add vanilla, lemon extract and lemon zest.
4. Fold in the flour, mix until well combined then pour into the prepared tin
5. Bake for 45-50 minutes until golden and cooked all the way through.
6. Allow to cool on a wire rack. Slice in half, spread with lemon curd then sandwich together. Dust with icing sugar to finish, and add decorations if desired.
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