Lemon Poppy Seed Loaf Cake with Lemon Drizzle
Moist lemon poppy seed loaf cake soaked with tangy lemon drizzle, perfect served warm with crème fraîche or Greek yogurt.
Equipment
Ingredients
Cake
eggs (room_temperature)
4 piece
lemon zest (zested)
3 piece
olive oil
240 ml
poppyseeds
3 tbsp
golden caster sugar
250 g
self-raising flour
285 g
baking powder
2 tsp
Lemon Drizzle
lemon juice (juiced)
2 piece
icing sugar
90 g
Instructions
Prepare mixing bowl
Gather all cake ingredients in a large mixing bowl.
Whisk batter
Whisk all cake ingredients together until silky smooth.
Prepare loaf tin
Line a 900g loaf tin with parchment paper.
Pour batter
Pour the smooth batter into the prepared loaf tin.
Bake the cake
Bake at 170°C for 1 hour. Check after 45 minutes with a skewer.
Make lemon drizzle
Mix lemon juice and icing sugar until thoroughly combined.
Poke holes in hot cake
While cake is hot, poke all over with a wooden skewer at different depths.
Add lemon drizzle
Evenly pour the lemon drizzle over the hot cake so it seeps into all holes.
Cool the cake
Leave cake to cool for at least 10 minutes in the tin.
Remove from tin
Carefully lift cake from tin, peel away paper, and place on serving board.
Slice and serve
Slice into thick pieces and serve warm with a dollop of crème fraîche or Greek yogurt.
Original recipe
Storage
Store in airtight container. Drizzle may make top slightly sticky.
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