17 November, 2016
Lemon Poppy Seeds Loaf
Lemon Poppy Seed Loaf with lemon drizzle.
Since I was dying to bake something but had limited time at hand, so I baked this yummy Lemon Poppy Seed Loaf. It has this amazing Citrussy smell, a slight crunch added by the poppy seeds and the drizzle makes it even better.
It goes really well with a cup of coffee but my daughter likes it as it is.
There’s a little tanginess which sets this loaf apart from the others. It is easy to put together and gets polished off in minutes.
This recipe is good for two loaves, to make one just half the ingredients.
Recipe adapted from Rachel Allen’s ‘Cake’
225 ml vegetable oil
400 gm caster sugar
1 tsp vanilla essence
1 tsp salt
325 gm all purpose flour
1.5 tsp baking powder
325 ml milk
25 gms poppy seeds
Zest of two small lemons
For the glaze
130 gms sugar
1 tbsp lemon juice
Pre heat the oven at 180 degrees Celsius, prepare two loaf tins, keep them aside till needed.
In a large bowl, sift together the flour, baking powder, sugar and salt.
Add in the poppy seeds(keep a little poppy seeds to garnish the loaf later)
In another bowl, beat the oil, milk, eggs and lemon zest.
Add the dry ingredients to wet ingredients and mix it till everything is well incorporated.
Pour into the loaf tins and bake for 50 minutes or till done.
While your loaf is in the oven, prepare the glaze.
Mix the sugar and lemon juice till you get a smooth mixture.
Once the loaf is baked, remove from oven, let it cool for 10-15 minutes. Remove from tin, put on to the serving platter, drizzle the glaze on top and sprinkle the poppy seeds. Let the loaf soak the glaze for a few minutes before serving.