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Lemon and Poppy Seed Loaf

April 6, 2013

Calling Me

Sometimes I make desserts and I feel like I am going crazy.  Some cakes I bake are so wonderful they call out to me.  If you have ever had a lovely meal that is so good it calls out to you before meal time you know exactly what I am talking about.  I made this lemon and poppy seed loaf as a treat/ snack for my partner and as an evening treat for my mother.  I cannot wait until he tastes it.

This recipe was adapted from Cake Days: the hummingbird bakery (Harper Collins Publishers, 2011).



190g unsalted butter (softened), 190g plain flour, 190g caster sugar, 3 large eggs, 1 tsp baking powder, 1/2 tsp salt, 4 tbsps poppy seeds, the zest from 1 lemon, 25 ml skimmed milk, 80g mascarpone cheese.

For the syrup – Juice from 1 lemon, 50g caster sugar.



1. Grease and flour a loaf tin and line with  baking paper.
2. Beat the butter and caster sugar together until fluffy and creamy.
3. Add the eggs in one at a time beating well after each addition.
4. In a seperate bowl sift together the flour, baking powder and salt.
5. Mix into this bowl the poppy seeds and lemon zest.
6. Add the dry ingredients to the butter and sugar alternating with the milk.  As Ana Olsen says,  “Start with the dry ingredients and end with the dry ingredients.”
7. Mix until the batter is smooth.
8. Mix in the mascarpone until well blended.
9. Pre heat the oven to 170 degrees C.
10. Pour the mixture into the prepared loaf tin.
11. Bake for 50 minutes.
12. When the cake has nearly finished baking put the lemon juice, sugar and 50ml of water into a small saucepan.
13. Bring to the boil allowing the syrup to reduce.
14. When the cake has baked (bounces back to the touch and a skewer comes out clean when inserted into the middle), pour the syrup over the cake when it is hot so it soaks into the cake.
15. Leave the loaf to cool before turning it out to cool down fully before serving. 20130406_144543


From → Desserts, Snacks

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