Winter’s chill has quickly swept over Melbourne bringing with it warm banana bread, soul warming risotto and plenty of citrus. As usual, I’m attempting to survive the cooler months with the heater cranked up and the oven switched on. With a big bag of lemons from my sister’s tree I’ve been making the usual favourites, including; lemon delicious, lemony pasta, and lemon poppyseed loaf.
This lemon poppyseed loaf uses olive oil rather than butter, making it extra moist. The poppyseeds give a beautiful crunch while the lemon juice icing has a real zing! It’s the perfect cake to have with a hot cup of tea in the cosiest spot in the house!
Here’s hoping winter passes as quickly as the first half of the year! If not, at least there is the warmth of the fire and plenty of sweet treats.
Recipe
Ingredients
- 200g sugar
- the zest of 1 lemon
- 2 eggs
- 150ml milk
- 1/4 cup lemon juice
- 250 ml olive oil
- 1/2 cup poppyseeds
- 1 3/4 cups self-raising flour, sifted
- a pinch of salt
Method
- Preheat the oven to 180 degrees celsius.
- Grease and line a loaf tin with baking paper.
- Stir together the sugar and the lemon zest until fragrant.
- In a separate bowl, beat together the eggs, milk, lemon juice and olive oil until well combined.
- Pour the egg mixture over the lemon sugar and beat until smooth.
- Add the flour and salt to the mixture and stir until well incorporated.
- Pour into prepared tin and bake for roughly 45 minutes or until a skewer comes out clean.
- Allow the cake to cool completely before icing.
- For the icing, combine lemon juice and icing sugar together until you reach the desired amount and consistency. Drizzle over the loaf and allow to set.