Ginger, Lemon & Poppy Seed Loaf

Enjoy the exotic blend of ginger, lemon and poppy seed, bound together in a crumbly cake which is perfect to accompany your favourite tea or coffee.

Category:  Baking  - 


For 1 Batch(es)


  • 225 g SR flour
  • 100 g butter
  • 100 g caster sugar
  • 2 lemons, {mosgloss=zest}, finely choppedand juice
  • 50 g preserved ginger, finely chopped
  • 2 tbs poppy seeds
  • 2 eggs
  • 2 tbs milk

Ginger, Lemon & Poppy Seed Loaf Directions

  1. Preheat the oven to 180 degrees C. Grease and base line an 500g loaf tin
  3. Place the flour into a mixing bowl and rub in the butter until you have the texture of fine breadcrumbs. Stir in the sugar, lemon zest, preserved ginger and poppy seeds.
  4. Whisk together the eggs, lemon juice and milk then mix into the flour and butter. Turn into the prepared tin and bake for about 50 - 60 minutes when it will be firm to touch.
  6.  Decorate with glacé icing, lemon zest and a little chopped ginger.
    This is an example of a cake made by the rubbibg-in cake making method.