It’s been a bit quiet around here lately, as I’ve been on strict orders to cut down the baking with my wedding coming up. Saying that, this is the first of 3 bakes I’ve done in the past couple of weeks that needs blogging.
My will-power is shocking!
Anyway, I looked at my fruitbowl and saw a HUGE lemon that Ollie and Katy had left here when they came over. It seemed a great opportunity to bake so I chose this recipe from BBC Goodfood. You can see the original recipe HERE.
50g poppy seeds
185ml warm milk
220g caster sugar
300g self-raising flour
200g unsalted butter, softened
1 lemon, rind grated, juiced
300g icing sugar
Preheat the oven to 180°C. Lightly grease and line a loaf pan.
Combine the poppy seeds and milk in a bowl and set aside for 15 minutes.
Combine the caster sugar and 185g of the butter until light and fluffy. Mix in the eggs. Fold in the flour gradually, alternate with the poppy seed and milk mix.
Finally stir in lemon rind.
Alternatively add the ingredients to an electric mixer. Beat on high for 5 minutes until the mixture is pale and thick.
Pour into the pan and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean.
Turn onto a wire rack to cool.
Meanwhile, melt the remaining butter and place in a bowl with the icing sugar and lemon juice. Beat with an electric beater until smooth, then drizzle over the cake.
This will make quite a lot of mess, as you can see from my photos. It is all worth it though once you cut yourself a slice or 2 and enjoy with a cup of tea.
It’s a bloody tasty bit of loaf, I’d strongly recommend it!