Think about it: a classic lemon-poppy seed loaf. Easy to throw together. Bold lemony flavour. Topped with a crunchy, tart-sweet drizzle. Very easy to eat.
Enter: my lemon-poppy seed loaf! She’s moist, she’s delicate, and she’s perfect for any occasion! I honestly can’t say more about this loaf other than encouraging you to make it yourself!
No, seriously. Go ahead and make this loaf.
Lemon-Poppy Seed Loaf
Ingredients
For the loaf:
- 225 grams unsalted butter softened
- 225 grams white sugar
- 4 large eggs
- Zest of 1 lemon
- ½ tablespoon poppy seeds
- 225 grams all purpose flour
- 2 teaspoons baking powder
For the drizzle:
- Juice of 1 ½ lemons about 3 tablespoons
- 85 grams white sugar granulated or powdered
Instructions
- Preheat the oven to 325°F/165°C. Grease and flour a 2lb loaf tin or line it with baking parchment.
- In a large bowl, cream together the butter and sugar until pale and creamy. Add in the eggs one at a time, mixing well after each addition. Mix in the lemon zest and poppy seeds.
- Add the flour and baking powder, mixing until well combined. Pour the batter into the prepared loaf tin and bake for 45-60 minutes, until a skewer comes out clean and the top is golden. Leave to cool inside the loaf tin.
- While the loaf is cooling, mix together the lemon juice and sugar to make the drizzle. Prick the warm loaf all over with a skewer and pour the drizzle over it. Leave to cool completely in the tin before serving.