Baked in the Mini Loaf Tin, this petite cake is full of zesty flavour, with added crunch from the poppy seeds.
Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
For the loaf
- 3 large free-range eggs
- 225g castor sugar
- 120ml double cream yoghurt
- 75g butter, cubed
- Zest of 3 lemons
- 10g poppy seeds
- 170g plain flour
- 2ml salt
- 7ml baking powder
- Juice of ½ lemon
For the candied lemons
- 200g sugar
- 1 cup water
- 2 lemons, thinly sliced
For the glaze
- 150g sifted icing sugar
- 2-3 tablespoons lemon juice
- Candied lemons
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Method
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1Preheat the oven to 180°C.
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2Line the Le Creuset 18,5cm Mini Loaf Tin with baking paper.
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3Place the eggs and sugar in a bowl. Using an electric mixer, whisk until pale and fluffy, about 3 minutes. Add in the double cream yoghurt and whisk to combine for about 1 minute. Place the butter in the microwave. Once melted, remove and add the lemon zest and poppy seeds. Sift the flour, salt and baking powder together and fold into the egg mixture. Fold in the butter and add the lemon juice. Place the mixture in the loaf tin and bake for 35 – 40 minutes or until a skewer comes out clean.
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4For the candied lemons, place the sugar and water in a 20cm Le Creuset Toughened Non-Stick frying pan. Allow the sugar to dissolve. Once dissolved, add the lemon slices. Poach for 25 minutes in the liquid. Then remove and set aside, reserving the syrup.
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5To make the glaze, sift the icing sugar into a bowl and add the lemon juice; stir until combined and thick. When the cake comes out of the oven, poke holes in it. Then, using the warm syrup, brush the liquid over the cake. While still warm, allow to cool in the tin for 20 minutes before unmoulding and rest on a cooling rack before slicing. Serve with the candied lemons.
