9 December 2013

Lemon and Poppy Seed Loaf

This recipe may be seen as a classic, after all you can find a version of it in Starbucks (that's when you know a recipe is mainstream) but don't let this put you off. It's made it to 'classic' status for a reason.


Just like the addition of sour cream in many of The Hummingbird Bakery's recipes, the addition of ricotta in this loaf did not seem to be essential. I couldn't taste it and it's such a minimal amount that if you bypassed it, I'm certain the recipe would still be a success. That is stick to a vanilla sponge recipe + lemon zest + poppyseeds + syrup.





Having said that, what I really like about this recipe was the texture of the poppy seeds - they add a little crunch - and most importantly the beautiful lemon syrup.


If you prick your cake with a fork before pouring on, the syrup seeps through and when you get to the edges you get the tang of lemon. There is no other way to describe it. TANG. In fact I wish this sort of syrup was used with EVERY cupcake know to man.






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