This loaf is actually amazing. Its the lightest fluffiest lemony cake ever and is perfect with a cup of tea. I added poppy seeds to the original recipe for this and they cut through the sweetness and add to the texture (plus I had a massive bag that needed using, food waste is not cool!)
I have a feeling this recipe will contribute a lot to our cake eating quotas for this year (although it is perfect for sharing). This is also an absolute dream to make and you don’t actually need a food processor or electric whisk for this; although they do make it a bit easier.
For a small loaf you will need:
75g softened butter
125g caster sugar
150g self raising flour
50g poppy seeds
1 tablespoon of lemon curd
2 1/2 tablespoons milk
For the drizzle icing
The juice of 1 large lemon or 2 smaller lemons
Preheat the oven to 180°C. Line a loaf tin (about 1kg but a bit larger is fine) with baking paper I used these. Cream together the caster sugar and butter until very light and fluffy, using a wooden spoon or electric whisk. Sift in the flour and add the lemon curd, milk, poppy seeds and mix until everything is combined.
Pour this into the lined loaf tin and bake for 40-45 minutes or until a skewer comes out of the loaf clean.
While the loaf is cooling juice your lemons and add icing sugar until it forms an icing with a consistency which is slightly on the watery side. Poke some holes into the cake and pour over this mix making sure there is an even spread over the top of the cake. Sprinkle over some granulated sugar to give the cake a crisp topping.
Slice to serve. This cake is especially welcome when you’ve had a busy day.