Lemon and poppy seeds have always enjoyed a harmonious relationship, with the lemon providing a freshness to the earthiness and nuttiness of the poppy seeds. The addition of thyme doesn’t take anything away from this pairing but only adds a background note of flavour that is very pleasing. Thyme has a very unique and fresh taste. It is this freshness of greenery that highlights the scent of lemon as well as adding another note of flavour to the loaf.
Topped with a light sugary glaze, this loaf cake is easy to make and a real tea time pleaser.
Ingredients for Loaf
- 185 g butter
- 2 tsps grated lemon rind
- 1 c (220g) caster sugar
- 3 eggs
- 2 c (300 g) self-raising flour
- 3/4 c milk
- 1/3 (55 g) poppy seeds
- 1 1/2 TB finely chopped thyme
Method to make Loaf
- Preheat oven to 180 degrees celsius.
- Grease and line the base of a 15 x 25 cm loaf pan.
- Combine all ingredients, except the poppy seeds and thyme, into a large mixing bowl.
- Beat with an electric beater till the mixture is smooth, pale and well combined. (3-5 minutes)
- Add the poppy seeds and chopped thyme and lightly mix till well distributed in the batter.
- Pour into the loaf pan.
- Bake for 45-55 minutes till loaf is well risen, coming away from the sides of the pan and a deep golden brown.
- Cool in pan for about 10 minutes before turning out onto a wire rack to completely cool.
- When loaf is cold, top with lemon glaze.
Lemon Glaze
- 127 g sifted icing sugar
- 1/4 c fresh lemon juice
- Whisk lemon juice and icing sugar till smooth.
- Top the cake with glaze letting it drip over the sides of the cake.
- Decorate with lemon slices and fresh sprigs of thyme.
