As we go deeper into Autumn the pull of the kitchen – and the oven in particular – get stronger. With the outside temperature dropping, it’s always nice to start warming things up inside.
If your lemon tree is anything like ours, we’re sure you’ll be looking for ways to use up these sour citrus – so that’s why we’re sharing our Lemon and Poppy Seed Loaf with Lemon Syrup Glaze.
Perfect to share over a cup of tea with friends or when you want a zesty afternoon snack, it’s a versatile cake that you can make with any citrus you have on hand. We love the combination of orange and maple syrup instead of lemon and honey, and have even tried with vanilla and a little cinnamon or ginger!
Preheat oven to 180°C and oil a 25 x 10cm loaf tin.
Mix flour, almond meal, salt and poppy seeds together in a large bowl.
Combine honey, oil, milk, lemon zest and juice in another bowl. Add the baking soda to the liquid ingredients and stir until the mixture foams. Add the liquid mix to the dry ingredients and then add the beaten eggs.
Pour the batter into the tin and bake for approximately 35-40 mins or until golden. When cooked, remove from oven, leave for 5 mins before turning out of the tin onto a wire rack to cool completely.
While the cake is cooling, make the glaze by combining all the ingredients in a small saucepan. Bring to a boil and allow to reduce by half before spooning over the cake.
If you'd like a stronger citrus zing, you can always double the amount of glaze and spoon it over individual slices.
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