Cook: 40 minutes (approx)

Serves: 6 - 8

A classic combo of poppy seeds and lemon make this zingy bake with its double wammy of lemon syrup and icing. Prefer it less zesty? Skip the syrup and just use the icing.

Method:

Preheat the oven to 160°C (fan)/180°C regular. Line a 2lb loaf tin with a liner or grease and flour the tin.
Mix the self-raising flour, sugar, salt, lemon zest and poppy seeds in the bowl of a stand mixer fitted with a dough hook. In a separate small bowl or jug mix the milk, eggs and vanilla extract.
Add the butter and half the wet ingredients to the dry ingredients in the mixer bowl. Mix at medium speed for 30 seconds. Stop mixing and add the remaining wet ingredients. Mix for 15 seconds.

Topics:

Ingredients

Name: Lemon and poppy seed loaf
Prep time: 10 min
Cook time: 40 min
Yield: 6 - 8
Ingredients: 150g self-raising flour; 150g caster sugar; ¼ tsp salt; Zest of 2 lemons; 2 tbsp poppy seeds; 50ml full fat milk; 3 large eggs; 1 tsp vanilla extract; 180g unsalted butter, softened; Lemon syrup:; Juice of 1 lemon; 2 tbsp icing sugar; Lemon icing:; 1 tsp lemon juice; 50g icing sugar sieved; 1 - 1 ½ tsp milk

150g self-raising flour
150g caster sugar
¼ tsp salt
Zest of 2 lemons
2 tbsp poppy seeds
50ml full fat milk
3 large eggs
1 tsp vanilla extract
180g unsalted butter, softened
Lemon syrup:
Juice of 1 lemon
2 tbsp icing sugar
Lemon icing:
1 tsp lemon juice
50g icing sugar sieved
1 - 1 ½ tsp milk