Lemon Poppet

Inspired by the new season of the Great British Bake Off, I will be creating my own cake each week using a technique from the show.

Lemon Poppy Seed Loaf with Cream Cheese Frosting and Candied Lemon Peel


For the Lemon Poppy Seed Cake

  • 208g plain flour
  • 2 tbsp poppy seeds
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 200g caster sugar
  • zest of 3 lemons
  • 115g unsalted butter
  • 3 eggs, at room temperature
  • 1/2 tsp vanilla essence
  • 2 tbsp sour cream
  • 1/4 cup milk
  • 2 tsp lemon juice

For the Lemon Glaze

  • 200g granulated sugar
  • 3 tbsp fresh lemon juice

For the Candied Lemon Peel

  • 2 unwaxed lemons
  • granulated sugar



  1. Preheat the oven to 180 degrees C. Butter and lightly flour at 8 by 4 inch loaf tin
  2. Whisk the flour, poppy seeds, baking powder, baking soda and salt together and set aside. In another bowl, mix together the sugar and lemon zest. Add the butter and beat until pale and fluffy
  3. Add the eggs one at a time and beat between each addition. Add the vanilla essence with the addition of the last egg
  4. Mix together the milk and sour cream and heat to room temperature in the microwave
  5. Beginning and ending with the flour, add the flour, the milk and 1 tbsp lemon juice in alternate additions and mix well until just combined. Add the mixture to the tin and back in the preheated oven for 45-55 minutes, tenting with foil at 40 minutes until toothpick comes out clean
  6. Remove the cake from the oven and cool for 5 minutes in the tin then invert the loaf onto a wire rack and brush the top with the lemon glaze. Leave to cool on a wire rack before icing
  7. For the lemon glaze, combine the lemon juice and sugar in a bowl and heat in the microwave on high power in 15 second intervals, whisking between intervals until sugar is completely melted and is hot
  8. For the cream cheese icing, whip all ingredients together until light and fluffy. Spread over the cool cake. Drizzle with broken up pieces of the candied lemon peel





  1. For the candied lemon peel, cut lemons into 8 wedges, then cut the flesh, leaving 5mm thickness of peel and pith. Cut each wedge into 3-4 strips
  2. Put the peel into a pan and cover with water. Bring to boil and simmer for 5 minutes. Drain and return to the pan and recover with fresh water. Bring it to the boil and simmer for 30 minutes. Drain the peel and reserve the water. Add 100g of sugar for every 100ml of water. Pour the sugar into the water in the pan and heat gently stirring to dissolve the sugar. Add the peel and simmer for 30 minutes until peel is translucent and soft
  3. Leave the peel to cool in the syrup then remove and arrange on a baking rack over a baking sheet. Put the rack into the oven at its lowest temperature to dry for 30 minutes
  4. Remove peel from the over, toss with sugar and leave to air dry



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