We can now finally shout that the spring is here! With the long, gloomy winter and the coldest March for the last 70 years, we are more than glad to hear the birds sing, having plenty of sunshine for the last few days, and seeing a tiny purple flower in our garden. The first colour of spring in our garden! I couldn't help myself but to capture this beautiful little thingy. :-)
Now back to our baking. This lemon poppy seed loaf is easy to bake and is lemony zingy. I like to have my food not too sweet, and as this is a lemon loaf, I would like it to be a little bit sour. Having said that, kids might not like this cake as it may not be sweet enough for them. If you would like to bake this cake for the kids, please adjust the amount of sugar and the lemon juice.
180g AP flour
150g butter, melted
170g Castor sugar
3 large eggs
3 tbsp poppy seeds
1 1/2 tsp baking powder
Juice and rind from 1 large lemon
pinch of salt
1. Preheat oven to 180C. grease some butter and sprinkle with flour in a 20 inches loaf tin.
2. Beat the eggs, sugar and salt together until pale and creamy.
3. Add in sifted flour and baking powder, then the poppy seeds and mix well.
4. Add in the melted butter bit by bit while mixing. And finally add in the juice and the rind and give it a quick mix.
5. Pour the batter into the tin and bake for 40 - 45 minutes or until brown and cooked.
6. You can top with icing sugar mix with lemon juice, sprinkle with some lemon rind. But for me, the sugar in the cake is more than enough.