Hope you all had a wonderful weekend!
lemon poppyseed loaf
1/3 cups poppyseeds
3/4 cup milk
200g butter, softened
1 tbs grated lemon rind
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 cup fresh squeezed lemon juice
1 cup icing sugar
1/4 cup fresh lemon juice
1/3 cup lemon zest
Preheat oven 325 F. Place poppyseeds and milk in a bowl and stir to combine.
Place butter and sugar and lemon zest in a bowl of an electric mixer and beat until light and creamy. Add the eggs one at a time, beat well. Sift flour and baking powder and pour over butter mixture. Add lemon juice and milk mixture until combined. Makes 3 small loafs or one 8in cake. Bake for 40-55 min. Test with a skewer.
For the glaze, combine all ingredients and spoon over cooled loaf.
recipe adapted from Donna Hay's: Modern Classics 2 ( orange poppyseed cake)