Best loaf ever as it's perfectly moist and tender, packed with delicious lemony flavours and sprinkled with just the right amount of poppy seeds.
- 225g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 175g butter, softened
- 165g sugar
- 3 large eggs
- 2 tbsp fresh lemon juice
- zest of 2 lemons
- 2 tbsp poppy seeds
- 175ml milk
For the lemon glaze:
- 1 tbsp lemon juice#
- 200g icing sugar, sifted
- 3 tsp milk
Method:
For the lemon poppy seed loaf: Preheat the oven to 180ºC/160ºC for fan assist oven. Grease the bottom & sides of a 9x5 inch loaf. Line the bottom of the loaf with a baking paper. Set aside.
Sift flour in a medium bowl. Add baking powder, salt and mix well. Set aside.
In the bowl of a stand mixer fitted with a whisk or using hand mixer on low-speed setting, cream the butter and sugar until pale and fluffy.
one at a time. Add the lemon juice, zest and poppy seeds. Keep the mixer running on low speed and pour in half the milk with half of the flour mixture. Beat until all ingredients are combined, then slowly add the remaining milk and flour, and beat until combined.
Transfer the batter to the prepared loaf pan and bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and let cool for about 10 minutes in the pan, then transfer to a cooling rack and cool completely.
For the lemon glaze: When the cake is cool, make the icing. Start with adding 1 tbsp lemon juice to the icing sugar and then add milk, adjusting quantity if needed. The icing should be thick and not too runny. Spoon icing over the cake and let harden before serving.
Slowly add the eggs to the mixer
