Lemon and Poppyseed Loaf
Here’s a lovely little Lemon and Poppyseed Cake recipe, based on a pound cake by the venerable Rose Levy Beranbaum. A deep lemon flavour is achieved by using lemon zest in the batter itself, then poking lots of holes in the cake and drenching it with fresh lemon syrup. Ideally, the cake is soaked in the syrup overnight for the greatest flavour.
Here’s a lovely little Lemon and Poppyseed Cake recipe, based on a pound cake by the venerable Rose Levy Beranbaum. A deep lemon flavour is achieved by using lemon zest in the batter itself, then poking lots of holes in the cake and drenching it with fresh lemon syrup. Ideally, the cake is soaked in the syrup overnight for the greatest flavour.
LEMON AND POPPYSEED LOAF
Makes: one medium loaf, serves 8-10 depending on thickness of the slices
Difficulty: Easy
EQUIPMENT:
Medium loaf tin (21cm x 11cm x 6cm)
INGREDIENTS:
Cake
185g Unsalted Butter, softened to room temperature
45ml Whole Milk, at room temperature
3 large Eggs, lightly beaten
1 ½ teaspoons Vanilla Extract
100g Plain Flour
50g Cornflour
150g Caster Sugar
¼ teaspoon Baking Powder
1/3 teaspoon Salt
Zest of ½ a Lemon
30g Poppy Seeds
Syrup
75g Caster Sugar
¼ cup fresh Lemon Juice approximately (1-2 lemons)
METHOD:
Preheat oven to 180 degrees Celsius (160 fan-forced; 350 F). Grease the loaf tin with non-stick spray.
In a small bowl stir together the milk, eggs and vanilla.
To the bowl of a stand mixer add the plain flour, cornflour, caster sugar, baking powder, salt, lemon zest and poppy seeds.
On low-speed beat in the softened butter. Pour in half of the egg mixture. Increase speed to medium and beat for 1 minute. Scrape down sides of the bowl with a spatula.
On medium speed pour in half of the remaining egg mixture. Beat for 20 seconds. Add the remainder and beat for another 20 seconds.
Check oven has reached the correct temperature. Set kitchen timer for 50 minutes. Scrape the cake batter into the greased loaf tin and smooth the top with the spatula.
Place cake tin on the middle rack of the oven. Cake is done when the top is golden brown and a skewer inserted into the middle comes out clean. If not ready, add another 5 minutes to the timer and repeat process until done.
Remove cake from the oven. Allow it to cool for 10 minutes in the pan then place it right side up on a cooling rack.
While the cake is still hot prepare the lemon syrup. In a small saucepan add the caster sugar and lemon juice. Stir on medium heat until the sugar has fully dissolved.
Use a skewer to poke many deep holes in the warm cake. Brush all of the warm lemon syrup over the top, sides, and base of the cake. Wrap the cake tightly in plastic wrap to seal in the syrup. Store the cake in an airtight container for 24 hours before serving.
BAKING TIPS:
- If you can’t possibly wait 24 hours for the syrup to soak in that’s fine. The syrup won’t have made it deeper through the cake, but it will still taste great.
- Store cake at room temperature in an airtight container.
Recipe adapted from The Cake Bible, by Rose Levy Beranbaum
| Servings | Prep Time | Cook Time | Passive Time |
| 12slices | 25mins | 50mins | 24hrs (optional) |
| Servings | Prep Time |
| 12slices | 25mins |
| Cook Time | Passive Time |
| 50mins | 24hrs (optional) |
- Lemon and Poppyseed Loaf
- 185 g Unsalted Butter softened to room temperature
- 45 ml Full Cream Milk
- 3 Eggs lightly beaten
- 1 1/2 teaspoons Vanilla Extract
- 100 g Plain Flour
- 50 g Cornflour
- 150 g Caster Sugar
- 1/4 teaspoon Baking Powder
- 1/3 teaspoon Salt
- 1/2 Lemon finely zested
- 30 g Poppy Seeds
- Lemon Syrup
- 75 g Caster Sugar
- 1/4 cup fresh Lemon Juice 1-2 Lemons
Ingredients
Servings: slices Units: |
- Preheat oven to 180 degrees Celsius (160 fan-forced; 350 F). Grease a medium loaf tin with non-stick spray.
- In a small bowl stir together the milk, eggs and vanilla. Set aside.
- To the bowl of a stand mixer add the plain flour, cornflour, caster sugar, baking powder, salt, lemon zest and poppy seeds.
- On low speed, beat in the softened butter. Pour in half of the egg mixture. Increase speed to medium and beat for 1 minute. Scrape down sides of the bowl with a spatula.
- On medium speed pour in half of the remaining egg mixture. Beat for 20 seconds. Add the remainder and beat for another 20 seconds.
- Scrape the cake batter into the greased loaf tin and smooth the top with the spatula. Check oven has reached the correct temperature, then place the cake tin on the middle rack of the oven and bake for about 50 minutes. The cake is done when the top is golden brown and a skewer inserted into the middle comes out clean.
- Remove cake from the oven. Allow it to cool for 10 minutes in the pan then place it right side up on a cooling rack.
- While the cake is still hot prepare the lemon syrup. In a small saucepan add the caster sugar and lemon juice. Stir on medium heat until the sugar has fully dissolved.
- Use a skewer to poke many deep holes in the warm cake. Brush all of the warm lemon syrup over the top, sides, and base of the cake. Wrap the cake tightly in plastic wrap to seal in the syrup. Store the cake in an airtight container for 24 hours before serving.
- If you can’t possibly wait 24 hours for the syrup to soak in before eating the cake, that’s fine. The syrup won’t have made it deeper through the cake, but it will still taste great
- Store cake at room temperature in an airtight container
You might like our other cake recipes, especially baking recipes with lemon like Lemon Drizzle Cake, Lemonade Cupcakes, Flourless Lemon Almond Cake and Date and Lemon Scones.
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bahahahaha!!! so true about the lemon juice and the paper cut.. i laughed out loud and Hamish stopped playing his game to read what I was laughing about :P
looks delicious mistress of cake :P
Awww, yay for having a lightbulb moment and realising that letting go is the way to go! Best of luck to continue the journey to a more positive mindset because it isn’t easy especially when you have a lot of lemons. The first and major step is acknowledging you want to move on and it can only get easier from there! :)
I made a lemon cake too recently but haven’t gotten around to blogging it!
Good luck with your moving on Cake Mistress. I make a cake like this, but it is lime poppyseed with lime syrup – and it is a cracker. A couple of years ago, I was a broken human being, a complete shell and wreck, due to work experiences in starting and running a large small business (not for myself, for a big company in Sydney). It nearly killed me and pretty much destroyed me. Time of course allows us to move on and get our mojo back. The turning point for me was hearing Lindy Chamberlain speak at some forum which was played on ABC Radio National. She spoke about how she was able not to carry hatred for those who incarcerated her and who call her guilty of a heinous crime and how she was able to move on. She spoke about not looking back. About how you can’t change the past and how, you can choose to let the past cause the rest of your life to be sh*t also, or, you can draw that line in the sand and choose to make the rest of your life as amazing as you possibly can. A quote I have loved for many years is the one by Eleanor Roosevelt, about how you can’t change the behaviour of others, you can only change the way you choose to react to it. It is of course all common sensical, and as you say, sometimes easier said that done. But even considering these wise thoughts is a step in the direction of healing. Again, I wish you much luck and love in moving forward into the life you deserve – make the most of every day, don’t let whoever hurt you succeed a day longer. Onwards and upwards I say!
You must be a prophet – this is exactly what I needed to read today! I’m guilty of over-thinking and dwelling on how badly I’ve been treated by others. I need to let go. And have a slice of this delicious cake with a steaming cup of tea, Hallelujah!
Hey you read Ajahn Brahm? I have a CD of one of his week long retreats if you’re interested. It helped me whilst I was going through a rough patch and he is a funny man :)
It’s so true about lemon juice finding the tiniest little cut, or the juice squirting your eye. It always happens to me.
Congratulations on that lightbulb moment. It’s something I need to do. :)
Yup. Been there, still got the t-shirt but getting a bit better. I hope everything is ok with you and gets better and better.
I really love lemony baked goods, and lemon and poppyseed is one of my favourite flavours, looks lovely as always.
i’m new to your little corner of the blogosphere.. but i have a feeling i’ll be back. those quotes and your story have definately struck a cord with me. i am having my own lightbulb moment. thank you! xx
Good for you Hun!!
I love this quote -“It’s only heavy if you hold it, but if you let it go, it’s got no weight at all.”
Fantastic. I haven’t heard of him before so I googled him.
The Lemon poppyseed cake looks perfect.
Thank you for writing this post and sharing your thoughts. It really helped put so many things in perspective
This lemon cake looks just perfect. A great way to celebrate letting go!
“It’s only heavy if you hold it, but if you let it go, it’s got no weight at all.” I think this is the best quote to feed my mind and heart right now. And this wonderful cake that would make letting go easy for me… :) Thanks for this great and helpful post.