A Messy Apron: Lemon and poppy seed loaf

Lemon always make me think of summer. I guess it is the citrus taste and lovely yellow making me dream of beautiful sunny days. This loaf is so light and fluffy with the lovely citric flavour coming through whilst not being too sharp, and the poppy seeds adding a slight crunch. I know this is a popular flavour of cake to make, and I can see why. These two ingredients really do work well together and compliment each other perfectly. And what's better is that it's a super easy recipe too.

Ingredients

1 lemon

2 eggs

100 g butter

175 g golden caster sugar

225 g self raising flour

1 tsp baking powder

4 tbsp milk
50g poppy seeds
Glazing
Icing sugar
1 lemon

Firstly, heat the oven to 180C and grease your loaf tin with butter. Alternatively, you can line it with baking paper or you may even have loaf liners. Then add all the ingredients into a bowl. For the lemon, firstly grate the zest into the bowl and then squeeze the juice from the lemon in after. Using either an electric mixer or a wooden spoon, mix until well combined and add into your loaf tin. The mixture should be between 1 inch and half an inch from the top of the tin.

Place in the oven for 1 hour, but keep an eye on it after about 50 minutes. To ensure it is cooked, using a cake tester or something similar, stick in the prong and gently lift out. If any mixture is left on the prong, it needs longer in the oven. Your loaf will have greatly risen and be golden brown. As soon as it is out of the oven, ease it out of the loaf tin. Allow to cool fully before you add the glaze.

When ready to glaze, add about 3 tablespoons of icing sugar into a bowl and squeeze in lemon juice until you reach your desired consistency. Then using either a spoon or simply by pouring, add the glazing over the top so that it drips down the side of the cake. As the icing is quite citric, you do not want to completely cover the top of the loaf as this will be too overpowering.