I used to talk on the phone to my grandma a few times a week. Now that our new home has no phone reception (or TV or internet!) we don’t speak much save for the occasional email. So when she comes around to the house, I like to use it as an excuse to bake a cake.
Not that I really need an excuse to bake!
I had purchased some big fat lemons and was craving the tart taste. This loaf works because it isn’t overly sweet, and relies on the lemon flavour. I’m not sure what the poppy seed does, but the unusual pattern the seeds create is always nice.
This recipe is only slightly adapted from kblog.lunchboxbunch.com
- 1 cup mylk
- 2 TB oil
- 1 tsp salt
- 3 lemons – juice and zest
- 1/2 cup raw sugar
- 2 cups self raising flour
- 3 TB gluten
- 2 TB poppy seed
- To make, preheat an oven to 160*C and prepare a large loaf tin.
- In a large mixing bowl, allow the lemon juice and zest to curdle the mylk for a few minutes.
- When ready, add in the oil, salt and sugar. Stir well.
- Stir through the flour and gluten, before gentle folding through the poppy seeds.
- Pour it into the loaf tin. Here, I lay a few lemon slices on the top.
- Bake for 45-55 minutes, until the top springs back and the sides have started to come away from the tin. Allow to cool on a wire rack.