Lemon poppyseed loaf

Oops, impatience and stuck!

Lemon Poppyseed Loaf

  • Servings: 8
  • Difficulty: easy
  • Print


3/4 large unwaxed lemon

200g granulated sugar

7g Dried baking grade lavender (optional)

150g unsalted butter, softened

3 large eggs

120ml full cream milk or half and half

220g plain/all purpose flour

10g baking powder

½ tsp salt

3 tbls poppy seeds


For the lemon sugar syrup

150g icing/confectioners sugar or grind granulated in TM bowl.

75 ml fresh lemon juice

50ml water

Preheat oven to 180°C/350°F

Prepare loaf tin or Bundt pan


Grind the thin lemon zest and sugar (and lavender if using) in TM bowl speed 4

If butter needs softening at 50° in TM bowl tip out the lemon sugar while you do this. Otherwise add all other ingredients (except poppy seeds) and mix sp4 until combined

Add poppy seeds and mix again.

Tip into prepared pan

Bake for 30-35 minutes and test for doneness


While baking make the sugar syrup

Stir the syrup ingredients in a small saucepan until sugar dissolved.

Set aside.


Invert the cake and place something underneath the cooling rack which will catch the excess syrup.

Make incisions in cake with a cocktail stick and Pour syrup over

Go back later and pour over any that has drained off the side onto the plate


Cake will keep for 3-4 days but I doubt it'll hang around that long. Everyone loves lemon drizzle and the added crunch of poppyseed is wonderful. I loves baking with lavender and if you have never tried it start with baby steps- small amounts 🙂


Lemon sugar syrup absorbs- leave it!

I adapted this recipe for the Thermomix ( and added lavender) from the newest addition to my cookbook collection Hand Made Baking by Kamran Siddiqi


2 Comments Add yours

  1. Mutsumi says:

    Oh, Lemon shaped tin! I’ve never seen it. Interesting.


    1. vannillarock says:

      Thank you! It’s from Williams Sonoma

      Liked by 1 person

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