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lemon loaves

Mini Lemon Poppy Seed Loaves

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These mini loaves are ideal for a treat box, lunch box or high tea. Glazed with a tangy lemon glaze, they are as pretty as can be.

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
Categories: Baking, Breads, Cakes
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Drizzle

1 C (250 ml) icing sugar, sifted
1 Tbsp (15 ml) milk
1 Tbsp (15 ml) lemon juice

Loaves

2 C (500 ml) cake flour, sifted
½ C (125 ml) brown sugar
2 Tbsp (30 ml) poppy seeds
1 Tbsp (15 ml) baking powder
½ tsp (2,5 ml) salt
1 C (250 ml) milk
½ C (125 ml) butter, melted
1 tsp (5 ml) vanilla extract
1 large egg
zest of 2 lemons
juice of 1 lemon

Candied Lemon Slices (optional)

½ C (125 ml) water
½ C (125 ml) white sugar
6 small lemon slices

Drizzle

In a small bowl mix the ingredients for the drizzle then set aside.

Loaves

Preheat the oven to 180 ºC.

In a large mixing bowl add the cake flour, brown sugar, poppy seeds, baking powder and salt and mix well to combine.

In another bowl add the milk and melted butter then add the vanilla and egg and mix well to combine. Add the lemon juice and zest and mix to combine.

Add the wet ingredients to the dry and mix to combine until there is no dry flour but do not over mix. Spoon the batter into greased mini individual loaf tins that have been lined with baking paper until they are ¾ full.

Pop them onto a baking tray and into the oven for 20 minutes. Remove and allow to cool on a wire rack.

Candied Lemon Slices (optional)

Add the water and sugar to a saucepan and bring to a boil. Once boiling reduce the heat and add the lemon slices. Simmer for 15 minutes, flipping them over once at the halfway mark. Try to ensure that they remain separate in the liquid. Remove and allow to cool on wire rack.

To Assemble

Drizzle the loaves with icing glaze then either top with candied lemon rounds, or sprinkle with lemon zest.

Tip: If you don’t have a mini loaf pan or tins, you can use a regular muffin tin for this recipe.