Lemon and Poppy Seed Loaf

Lemon and Poppy Seed Loaf

Lemon and Poppy Seed Loaf

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;

Ingredients

Ingredients – first time I’ve had ricotta cheese!

Ingredients:

  • 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

LP4 (200x266) LP3 (200x266)

Weigh out 190grams unsalted butter, plain flour and caster sugar

Weigh out 190grams unsalted butter, plain flour and caster sugar

Using a handheld whisk or mixer, cream butter and sugar together

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!)

Add eggs one at a time

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!)

LP9 (200x266) LP8 (200x266)

In a bowl, sift flour, baking powder and salt

In a bowl, sift flour, baking powder and salt

LP11 (200x266)

Mix in the poppy seeds and lemon zest to the dry ingredients

Mix in the poppy seeds and lemon zest to the dry ingredients

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 the dry ingredients to the creamed butter and sugar

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 the milk in after the second batch of dry ingredients

Add the milk in (only after putting in the second batch of dry ingredients though!!)

Add milk in after the second batch of dry ingredients you put in

Weigh out 80grams of ricotta

Weigh out 80grams of ricotta

Add Ricotta into mixture - increase speed to medium and keep mixing till batter is smooth and even

Add Ricotta into mixture

Add Ricotta into mixture – increase speed to medium and keep mixing till batter is smooth and even

Mix batter with spatula

Mix the batter with a spatula till fully incorporated.

Pour into greased loaf tin and bake at 170C/Gas Mark 3 for 50-60 mins (until sponge bounces back)

Pour into greased loaf tin and bake at 170C/Gas Mark 3 for 50-60 mins (until sponge bounces back)

Voila! Lemon and Poppy Seed loaf!

Voila! Lemon and Poppy Seed loaf!

Happy baking!

KimmyX

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