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Foodporn Friday: Lemon poppyseed bread

I’ve been looking for something “slightly” healthier to bake than my usual cheesecakes, brownies and cookies so went looking for a good lemon poppyseed bread. I had in mind the oversized lemon poppyseed muffins I used to get at Mugg & Bean and eat slathered with butter while reading a book.

After a couple of tries this has come out good enough to go onto my “bake regularly” list.

Lemon Poppy Seed Bread


2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
3 tbsp poppy seeds
115 gr butter
1 cup sugar
1/2 cup heavy cream
2 tbsp lemon zest (zest of 2 lemons)
4 eggs
1/4 cup vegetable oil
2 tbsp lemon juice
1 tsp vanilla

For the syrup
100 gr castor sugar
Juice of half a lemon


Preheat oven to 180 degrees C. Grease and flour two small loaf tins.
Sift together the flour, baking powder and salt into a large bowl. Mix in poppy seeds.
In a mixing bowl, combine butter, sugar, heavy cream and lemon zest and beat until creamy. Beat in the eggs, one at a time, beating well after each addition. Add the vegetable oil, vanilla extract and lemon juice. Beat to incorporate. Add the flour mixture and stir until combined. Pour batter into the prepared pans.

Bake until a toothpick inserted in the center comes out clean (mine took about 30 minutes). Remove the cake from the oven, remove from the pan and place it on a wire rack.

Put the castor sugar and lemon juice into the microwave and then stir until the sugar has melted.

Poke holes in the loaf and drizzle the syrup over.



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