LEMON POPPY SEED LOAF CAKE

An easy, quick loaf cake full of lemon and poppy seeds and lemon butter glaze. A delicious loaf which can be eaten at any time of the day and can be frozen too. I made this for a family friend when I went to visit her.

Makes 1 loaf of 8'by4' 

Time: 45-50 minutes

For the loaf

2 cups plain flour

1/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2/3 cup caster sugar

2 eggs

3/4 cup buttermilk ( 3/4 cup milk+1 tsp vinegar)

1/4 lemon juice

2 tbs lemon zest

1/2 cup melted salted butter

1 1/2 tbs poppy seeds

For the glaze

1 cup icing sugar

1 tbs lemon juice

1 tsp lemon zest

1 tbs soft butter

Method

First, sieve the dry ingredients in a bowl. Beat the wet ingredients in another bowl until foamy and light, excluding the melted butter and poppy seeds.

 

 

Now, mix the dry in wet ingredients until a smooth batter.

Then mix in the melted butter and beat in with the wooden spoon until all incorporated.

 

Fold in the poppy seeds and then pour the batter into the loaf tin. I used the silicon one but you can use any. Bake in a preheated oven at 180'C for 45-50 minutes till well risen and the toothpick comes clean.

 

As the loaf is cooling on the wire rack,, prepare the glaze. by mixing the lemon juice and the zest into the icing sugar, then mix the teh softened butter. You can thin out the glaze by simply adding milk or more lemon juice. I like it thick so it looks like thin frosting. 

 

Spoon the glaze the loaf cake then smoothen the surface with a palate knife or a back of the spoon. You can serve the cake right away or wait for the glaze to set and then slice. 

I made this loaf cake for a family friend and packed in a greaseproof paper and a tied it with a twine.