www.odlums.ie /recipes/lemon-poppy-seed-loaf/

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine
  • 125g/4oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 2 tablespoons Milk
  • 1 teaspoon Goodall's Vanilla Essence
  • 2 tablespoons Poppy Seeds
  • Grated Rind of 1 Lemon

Glaze

  • 175g/6oz Icing Sugar
  • 1 tablespoon (approx) Lemon Juice

How to:

  1. Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb loaf tin.
  2. Cream butter/margarine and sugar together in a bowl. Beat in the eggs, one at a time, then beat in the milk and vanilla essence.
  3. Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
  4. Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
  5. When baked, turn out onto a wire tray to cool.
  6. Mix icing sugar and lemon juice together to form a glaze. When the cake is cold, spread over the top of the cake.
  7. Store in an airtight container.

Lemon Poppy Seed Loaf

Category

Self Raising Flour

Cook Time

45 mins

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine
  • 125g/4oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 2 tablespoons Milk
  • 1 teaspoon Goodall's Vanilla Essence
  • 2 tablespoons Poppy Seeds
  • Grated Rind of 1 Lemon

Glaze

  • 175g/6oz Icing Sugar
  • 1 tablespoon (approx) Lemon Juice

How to:

  1. Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb loaf tin.
  2. Cream butter/margarine and sugar together in a bowl. Beat in the eggs, one at a time, then beat in the milk and vanilla essence.
  3. Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
  4. Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
  5. When baked, turn out onto a wire tray to cool.
  6. Mix icing sugar and lemon juice together to form a glaze. When the cake is cold, spread over the top of the cake.
  7. Store in an airtight container.
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