On Sunday when I told the better half I was making special cookies for O-J, he said he should get something special to, what with me saying ‘I do’ and all of that. Now, I know him. He does not like cakes. Pies are his thing. So I had a quick look through my book and found a Lemon and Poppy Seed Loaf – he loves lemons. I ran the idea past him and he was happy – lemon loaf it was then!
Personally, I am not a lemon fan – the look on my face when Ive sad some lemon juice is enough to put anyone off lemon. It seems an easy enough recipe really – I must admit the cake looked lovely when it came out of the loaf tin.
And the better half loved it. He did say that the next time I made this that I put more lemon in – which I totally agree with. The poppy seeds are a nice crunchy texture to an otherwise smooth tasting cake. It is lovely with a cup to tea – i had a slice and must say, I could definately eat it again! Full recipe below;
- 190 grams unsalter butter
- 190 grams plain flour
- 190 grams caster sugar
- 3 large eggs
- 1tsp baking powder
- 4 tbsp poppy seeds
- 2 tbsp lemon zest
- 25 ml while milk
- 80 grams ricotta cheese
Using a handheld whisk or mixer, cream butter and sugar together
Add eggs one at a time, don’t forget to mix well after each addition (scrape the sides of the bowl for all its worth!)
Mix the poppy seeds and 2 tbsp of lemon zest into sifted ingredients
Add the dry ingredients to the creamed butter and sugar in three stages on low speed, mixing well between each addition (about 4 heaped table spoons each time) Add the milk in after the second batch of dry ingredients
Add milk in after the second batch of dry ingredients you put in
Add Ricotta into mixture – increase speed to medium and keep mixing till batter is smooth and even
Mix the batter with a spatula till fully incorporated.