Lemon and Rosemary Poppyseed Loaf with Candied Lemons

Lemon and Rosemary Poppyseed Loaf with Candied Lemons
  • Prep time
    25 minutes
  • Bake time
    1 hour
  • Serves
    8-10
Published April 5, 2017

Ingredients

Ingredients: 
150g butter, softened
1 cup caster sugar
3 eggs
2 cups self raising flour, sifted
Finely grated zest 2 lemons
¼ cup lemon juice
1/3 cup milk
2 tablespoons rosemary, finely chopped
1 tablespoon poppyseeds
Rosemary sprigs and flowers, to decorate
Candied Lemons: 2 lemons, thinly sliced into rounds
Candied Lemons: 1 cup caster sugar
Candied Lemons: 2 tablespoons water
Lemon Icing: 1 ½ cups icing sugar, sifted
Lemon Icing: 2 tablespoons lemon juice

Use our Silver Anodised Loaf Pan with this recipe!

Preheat oven to 170’C (150’C). Grease and line a 24cm x 11cm x 6cm loaf pan allowing the paper to extend over the longer sides of the pan.
Place the butter and sugar in the bowl of an electric mixer and beat on high until well combined. Add the eggs one at a time, beating well in between each addition (the mixture may look curdled at this point).
On the lowest setting of your electric mixer gradually add the flour, lemon zest, juice, milk, rosemary and poppyseeds. Mix until just combined.
Spoon into the prepared pan, smoothing the top and bake for 1 hour or until a skewer inserted in the centre comes out clean. Allow to cool for 5 minutes before turning out onto a cooling rack. Allow to cool completely.
To make the candied lemons, place 2 cups water in a medium frypan over medium heat. Bring to a simmer and add half the lemon slices. Return to a simmer and cook for 6-8 minutes turning occasionally until skin is tender. Remove and set aside on absorbent paper. Repeat with remaining lemon slices. Discard water.
Place the sugar and water in the same fry pan over medium heat, stirring until sugar dissolves. Bring to a simmer and add half the poached lemon slices. Return to a simmer and cook, turning frequently for 5 minutes or until the skin becomes translucent. Remove onto baking paper and repeat with remaining lemon slices. Allow to cool completely.
To make the lemon icing, place the icing sugar and lemon juice in a medium bowl and combine until smooth. Add a little more icing sugar or lemon juice as needed to get a runny consistency.
Drizzle icing over loaf, top with candied lemons and sprinkle with extra rosemary sprigs (and flowers if using).