Continuing with the sunshine and zest theme, here is a fragrant lemon, poppy seed & lavender tea loaf. I followed this recipe and tweaked it by adding the lavender and using less icing. The back story to this is just that I needed a break from writing my dissertation, nothing elaborate. Although I did go on a sneaky adventure to pick the lavender from the neighbour’s garden. Ahhh so daring.
Here’s a relevant pun I enjoyed: What did the lemon say to the lime?
….Sour you doin’?
Ingredients (recipe from bbcgoodfood, with some small changes):
- 50g poppy seeds
- 185ml warm milk
- 220g caster sugar
- 3 eggs
- 300g self-raising flour
- 185g unsalted butter (softened)
- 1 lemon, rind grated (& juice for icing)
- 1/2 tsp lemon extract
- 1 tbsp of lavender buds (plus two sprigs to decorate on top)
- 150g icing sugar
1) Preheat oven to 180C. Line a 20 x 10cm loaf tin with baking parchment. Let two sides overhang as this makes it easier to remove after baking.
2) Combine the poppy seeds and milk in a bowl. Leave for 15 minutes.
3) Mix sugar and butter till fluffy and soft. Mix in eggs, one by one.
4) Fold in the flour, alternating with the poppy & milk mixture. Add lemon rind, lemon extract and lavender buds and mix. Beat until mixture is pale in colour and thick.
5) Pour into the prepared pan and bake in the preheated oven for about 35-40 mins.
6) Whilst it bakes, make the icing to go on top. Mix the icing sugar with a tbsp of lemon juice. It should be of a runny consistency so that it can be drizzled on top of the loaf.
7) Drizzle the icing freehand (or pipe it on) once the loaf has cooled.
And because one pun is never enough; What do you give an injured lemon?