Lemon and Poppy Seed Loaf …

Lemon and Poppyseed Loaf 001

 

I love lemon and I love cake … put the two things together … mmmm! This Lemon and Poppyseed Loaf is very easy to make and is probably one of the moistest cakes I’ve ever tasted … melt in the mouth goodness!

 

I have used two of my favourite smaller loaf tins for this recipe because I find I get a more consistent texture through each of the loaves. I bought them from Daiso and use them a lot when I bake. They measure 18 cm long x 8.5 cm wide x 6 cm deep. You could bake this as a single loaf in a larger tin but you would need to adjust the cooking times and bake these for a little longer to cook them all the way through … maybe an extra 10 – 15 minutes.

 

Once these loaves have cooled completely, I cut them up into thick slices and then freeze them for hubby’s lunches in small zip lock bags … after I’ve sampled a slice … of course! Enjoy!

 

Lemon and Poppyseed Loaf 002

 

 

5.0 from 1 reviews
Lemon and Poppyseed Loaf …
 
Author:
Ingredients ...
  • ¾ cup caster sugar
  • 3 eggs
  • 1 cup olive oil
  • 1 cup milk
  • 3 tablespoons lemon rind
  • ¾ cup freshly squeezed lemon juice (including any pulp)
  • 2 ¼ cups plain flour
  • 1 tablespoon baking powder
  • 1 tablespoon poppy seeds
Method ...
  1. Preheat oven to 180C. Very lightly spray 2 small loaf tins (measuring 18 cm long x 8.5 cm wide x 6 cm deep) with cooking spray and then line with baking paper.
  2. Add sugar and eggs to a mixing bowl and beat together vigorously for approximately 2 – 3 minutes and place to the side.
  3. In a separate large jug, combine oil, milk, lemon rind and lemon juice. Whisk to combine. At this stage the combination of lemon and milk will curdle but that’s ok and it won’t affect the texture of the cake once it’s baked.
  4. Slowly add the lemon mixture to the egg mixture beating as you go until just combined.
  5. Add the flour, baking powder and poppyseeds and fold through gently until just combined. At this stage the mixture may appear lumpy.
  6. Spread the batter evenly between the two lined loaf tins and place in the oven for 45 minutes.
  7. Remove tins from oven and allow to stand for 5 minutes before removing the loaves from the tins and placing on a wire rack to cool completely. This recipe is suitable to freeze.

 

 

 

Comments

  1. I can never resist a slice of lemon cake, love the addition of poppy seeds! Thanks for linking up with us for Fabulous Foodie Fridays, I hope you have had a great weekend :)

    • Me too, Lauren … there’s just something about the flavour that wins me over every time … I love “lemon” anything!

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