Mary Berry Lemon And Poppy Seed Loaf Cake

Mary Berry’s Lemon and Poppy Seed Loaf Cake is made with unbleached all-purpose flour, poppy seeds, unsalted butter, sugar, lemons, eggs, lemon juice, and milk. This delicious Lemon and Poppy Seed Loaf Cake recipe creates a tasty dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 10 people.

Ingredients Needed

Loaf:

• 1 3/4 cups (265 g) unbleached all-purpose flour
• 1 tbsp poppy seeds
• 2 tsp baking powder
• 1/2 cup (115 g) unsalted butter, softened
• 1 1/4 cups (265 g) sugar
• Zest of 3 lemons, finely grated
• 3 large eggs
• 1/2 cup (125 ml) lemon juice
• 1/4 cup (60 ml) milk

Glaze:

• 1 cup (130 g) icing sugar
• 2 tbsp (30 ml) lemon juice

How To Make Lemon And Poppy Seed Loaf Cake

1. Preheat the Oven: With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 4 x 10-inch (10 x 25 cm), 6-cup (1.5 liter) loaf pan and line it with parchment paper, letting it hang over two sides.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, poppy seeds, and baking powder.
3. Cream Butter and Sugar: In another bowl, cream the butter, sugar, and lemon zest with an electric mixer. Add the eggs and beat until smooth.
4. Combine Mixtures: Mix the dry ingredients with the lemon juice and milk into the butter mixture. Spoon the batter into the prepared pan.
5. Bake: Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack before unmolding.
6. Prepare Glaze: Whisk together the icing sugar and lemon juice in a bowl until smooth.
7. Glaze the Cake: Place the loaf on a serving platter and drizzle with the glaze.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps the batter come together smoothly for a lighter loaf.
• Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can make the cake dense.
• Zest and Juice Lemons Fresh: For the best flavor, use fresh lemons for zesting and juicing. This enhances the lemony taste of the loaf.
• Don’t Overmix the Batter: Mix until just combined when adding the dry ingredients. Overmixing can make the loaf tough instead of light and airy.
• Check for Doneness: Insert a toothpick into the center of the loaf to check if it’s done. If it comes out clean, it’s ready; if not, bake for a few more minutes and check again.

How To Store Leftovers?

• Refrigerate: First, let the leftover Lemon and Poppy Seed Loaf Cake cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 5 days.
• Freeze: To freeze, wrap the cooled loaf in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, simply remove it from the freezer and leave it in the refrigerator overnight before serving.

Nutrition Facts

Serving Size: 1 slice (approximately 142g)

• Calories: 540
• Total Fat: 27g
• Saturated Fat: 4g
• Cholesterol: 100mg
• Sodium: 400mg
• Potassium: 0mg
• Total Carbohydrate: 68g
• Dietary Fiber: 1g
• Sugars: 43g
• Protein: 7g

Try More Mary Berry Recipes:

• Mary Berry Stuffed Mushrooms
• Mary Berry Scotch Eggs
• Mary Berry Mac And Cheese
• Mary Berry Lemon Pots