Print
EASY LEMON DRIZZLE LOAF CAKE WITH POPPY SEEDS
An excellent, simple to make lemon drizzle loaf with poppy seeds, decorated with a thick layer of sugar topping.
Course Dessert
Cuisine British
Keyword baked
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour
Servings 8 slices
Calories 334kcal
Author Lea
Loaf
- 3 eggs
- 100 g Lurpark unsalted margarine
- 150 g sugar
- 150 g self-raising flour
- 0.5 teaspoon baking powder
- 1 lemon zest
- 0.5 tablespoon poppy seeds
- 4 tablespoon milk
Lemon Drizzle Topping
- 140 g icing sugar
- 20 ml lemon juice
LOAF SPONGE / ALL IN ONE METHOD
Leave all your refrigerated ingredients at room temperature for at least 30 minutes before baking.
Line the tin with baking paper and preheat the oven to 160°C.
Put all ingredients for the sponge into a large bowl.
Beat the mixture with a hand mixer until smooth and creamy.
Pour the mix into the loaf tin and spread evenly.
Bake around 40 minutes or until the testing tool comes out clean when inserted in the sponge.
Let the loaf cool down before decorating it with topping.
LEMON DRIZZLE TOPPING
Mix icing sugar with lemon juice and stir until the mixture is smooth and without lumps.
Spread the topping across the surface in a nice thick layer.
Let it dry for at least 30 minutes before cutting.
Calories: 334kcal | Carbohydrates: 52g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 146mg | Potassium: 101mg | Fiber: 1g | Sugar: 37g | Vitamin A: 548IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg