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