Name: Lemon and poppy seed loaf
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 12
Ingredients: 2 tablespoon poppy seeds; 2 tablespoon milk; 125 gram softened butter; 3/4 cup caster sugar; 1 teaspoon vanilla extract; 2 eggs; 2 cup sifted self-raising flour; 2/3 cup milk; Lemon icing; 2 cup icing sugar; 20 gram butter; 1 tablespoon each lemon juice and boiling water; shredded lemon zest

Lemon and poppy seed loaf

This perfectly zesty lemon and poppy seed loaf recipe is destined to be a favourite. Dense, moist and covered with a tangy lemon icing, this loaf goes hand in hand with a cup of tea and company

Serves 12

Prep

10M

Cook

50M

Marinate

10M

Total

This recipe first appeared in Woman’s Day.

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Ingredients

2 tablespoon poppy seeds

2 tablespoon milk

125 gram softened butter

3/4 cup caster sugar

1 teaspoon vanilla extract

2 eggs

2 cup sifted self-raising flour

2/3 cup milk

Lemon icing

2 cup icing sugar

20 gram butter

1 tablespoon each lemon juice and boiling water

shredded lemon zest

Method

1.Preheat oven to moderately slow, 160°C. Lightly grease and line an 11 x 21cm loaf pan with baking paper.

2.In a small bowl, soak poppy seeds with milk for 10 minutes. In a large bowl, using an electric mixer, beat softened butter, caster sugar and vanilla extract together until pale and creamy. Add eggs, one at a time, beating well after each, scraping down sides of bowl.

3.Lightly fold sifted self-raising flour into creamed mixture alternately with milk, beginning and ending with flour. Stir poppy seed mixture through. Spoon mixture into pan, smoothing top. Bake for 45-50 minutes until cooked. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

4.To make lemon icing, sift icing sugar into a bowl. Beat in butter, lemon juice and boiling water until a spreadable consistency. Spread over cooled cake and sprinkle with shredded lemon zest.