Lemon and Poppyseed Loaf

June 21, 2016

Another recipe today! I think that lemons are one of the best flavours of summer- from chilled lemonade and cordials, to sauces and cakes. Lemon drizzle is probably my all-time favourite cake too! For this recipe, I've adapted a Victoria Sponge to incorporate the fresh lemon flavour, and the result is a lovely light cake for summer afternoons. It was the perfect way to use up a leftover lemon I had after I made elderflower cordial, and the recipe for that will be up soon as well. In the meantime, I hope you enjoy this one!


100g/4oz margarine, 100g/4oz self raising flour, 100g/4oz caster sugar, 1 large beaten egg, 1 tbsp milk, Grated zest of a lemon, 1 tsp poppy seeds, lemon curd, a few drops of vanilla extract and lemon extract (optional but tasty!)


1. Preheat the oven to 180C or 160C if fan assisted
2. Grease a loaf tin and line with baking parchment
3. Cream together the margarine and sugar, then add in the beaten egg a little at a time. Add vanilla, lemon extract and lemon zest.
4. Fold in the flour, mix until well combined then pour into the prepared tin
5. Bake for 45-50 minutes until golden and cooked all the way through.
6. Allow to cool on a wire rack. Slice in half, spread with lemon curd then sandwich together. Dust with icing sugar to finish, and add decorations if desired.

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  1. this looks so yummy! I'm a sucker for anything lemon flavoured so I'm gonna have to give this recipe a go.

    Jen / velvetspring.co.uk


    1. Thank you Jen! I hope you enjoy it <3
      Emma xo

  2. My boyfriend is a lover of all things lemon, I'll definitely make this for him :)
    Love the photos too!!

    Alice // the-rose-glow.blogspot.co.uk

  3. it looks so pretty to eat yet it looks so delicious!! i am craving :"">

    xoxo, rae


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