Lemon and poppy seeds in any combination or production shape will make me happy. They are one of the best combinations ever, I am convinced of it.
The loaf I made here was a combination of a few recipes I found online, with a bit of my own mind thrown in too.
1. Sift 225g of self-raising flour with 1/4 teaspoon of baking powder and a pinch of salt. Then mix in 3 tablespoons of poppy seeds. I think I put in too many; I got a bit overexcited that I’d finally found poppy seeds (they are mysteriously hard to get hold of here).
3. Blend 250g of butter (room temperature) with 250g caster sugar. I do not have a mixer, (but I would love one like this) so I just used a spoon, then a fork, then anything I could find to beat it into a frenzy.
4. I switched to using a hand whisk to mix in four eggs, a teaspoon of vanilla extract, the zest of two lemons, two tablespoons of lemon juice and two tablespoons of ground almonds. I must say, though, that these measurements are very sketchy, I just kind of wing it…
5. Add half the flour mixture, and a tablespoon of natural yoghurt. Mix well, then add the rest of the flour, and another tablespoon(ish) of yoghurt.
6. Pour the batter into a loaf tin (I used my silicone one for the first time… it came out an interesting shape) and bake at Gas mark 2 (150 Celsius) for about an hour and a half.
7. Use a toothpick to make tiny holes all over the top of the cake, then brush over a lemon glaze (I really winged this – water, lemon juice and sugar in a saucepan until it reduced). Let it sit for about half an hour, then turn the loaf out, and do the same to the bottom side.
8. Let the cake cool completely, then cover with a lemony yoghurt glaze (combine natural yoghurt, icing sugar and lemon zest).
Look at all the happy little poppy seeds!
It might not look amazing, but it tastes beaut!