Perfectly moist and tender lemon and poppy seed loaf with just the right amount of poppy seeds, loads of lemony flavour and a delicious sweet and sour lemon glaze. This recipe is always a hit with friends and very moreish.
1. Preheat the oven to 180C and grease a 9x5 inch loaf tin with softened butter.
2. In a large bowl whisk together the flour, baking powder, salt and poppy seeds. In a separate bowl or stand mixer fitted with a whisk ; place the butter and sugar and whisk on low to medium speed until light and fluffy. Scrap down the sides and whisk again if necessary.
3. Slowly (with the machine on low speed) add the whisked eggs into the butter mixture one at a time, then add in the lemon juice and lemon zest. Lastly add in the milk and vanilla extract.
4. Slowly add the flour mixture in parts to the stand mixer and beat until all ingredients are well combined. Pour the batter into the loaf tin and bake for 50 minutes or until a toothpick inserted into the centre comes out clean.
5. Once done remove the loaf from the oven and transfer to a wire rack to cool completely. For the glaze place the powdered sugar and lemon juice in a bowl or stand mixer and whisk for 1 minute, add in the milk and beat a further minute. Drizzle the glaze over the cooled loaf and leave to harden.
0 servings