Bergamot Lemon and Poppy Seed Loaf

Bergamot Lemon & Poppy Seed Loaf - Champagne Twist
Bergamot Lemon and Poppy Seed Loaf - recipe
Bergamot Lemons from Borough Market Champagne Twist -champagnetwist.wordpress.com

During a recent visit to Borough Market I came across a stack of Bergamot lemons. I knew that these lemons are a key ingredient in Earl and Lady Grey teas, but I had never seen them in the flesh, as it were.  So I thought I buy a couple to see what all the fuss was about.  I left with my purse £3 lighter, thinking that these lemons had better be the bee’s knees at that price.

They are!

Bergamot Lemon and Poppy Seed Loaf

Ingredients:

  • 225g butter or Stork margarine, softened
  • 225g vanilla golden caster sugar
  • 3 extra large free range eggs
  • 225g self raising flour
  • 2 tbsp milk or milk alternative
  • zest and juice of one bergamot lemon
  • 2 tsps poppy seeds

 Method:

  1. Preheat the oven to 180c, 160c Fan or Gas mark 4
  2. Butter and line a large loaf tin with baking paper or parchment.
  3. In a food processor or mixer, beat together the butter and sugar until the mixture if light and fluffy.
  4. Add the eggs one by one. I tend to beat the eggs separately before add to the butter sugar mix as this ensures that the egg white and yolk are fully combined.
  5. Add the milk, seeds, zest and juice  and stir until well incorporated.
  6. Sift in the flour and fold into the batter.
  7. Pour the batter into the loaf tin, making sure that it even.
  8. Place the tin on the middle shelf of the oven. Bake for about 40 – 50 mins. Check the loaf at 40 mins with a skewer, if it comes out clean the loaf is done. If not, then bake for another 5-10 mins.
  9. Allow to cool in the loaf tin for 1o minutes, then turn the loaf out onto a rack to continue cooling.  Serve with a cup of tea.
Bergamot Lemon & Poppy Seed Loaf
Bergamot Lemon & Poppy Seed Loaf Champagne Twist – champagnetwist.wordpress.com

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