As I’ve got older, my cakey tendencies have moved from sickly sweet (a point rendered completely invalid by my Reece’s chocolate cake), to fresh and zingy; resulting in a minor obsession with lemon drizzle cake, Costa’s lemon curd muffins, and lemon sponge with lemon buttercream. So, when I came across a recipe for lemon and lime poppy seed loaf cake, I knew I was onto a winner.
The end product is delightfully sticky, refreshingly citrusy, and more than a little bit tasty.
For the cake
- 225g unsalted butter
- 225g caster sugar
- 225g self-raising flour
- 4 eggs
- 3 tbsp poppy seeds
- Grated zest of one lemon
For the drizzle
- The juice from 1.5 limes
- 80g caster sugar
Make the magic happen
- Preheat oven to 160C and grease and line a 450g loaf tin
- Soften butter in a large bowl, then add the sugar and whisk until pale, light and fluffy
- Gently add the eggs one at a time — alternating with a tbsp of the measured flour
- Add in the lemon zest, poppy seeds, and the rest of the flour, then stir until combined
- Spoon the lot into the greased and lined loaf tin, then bake for 45-50 minutes and test with a skewer — if it comes out clean, you’re good to go
- Whilst cooling, mix together your lime juice and sugar
- Using a fork, prick the top of the cake all over (the deeper you prick, the further the liquid will penetrate) and pour over your zesty drizzle
- Leave to cool completely before removing remove from the tin
Enjoy with a cup of something hot.
Love Emma xx