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.
Bergamot Lemon and Poppy Seed Loaf
- 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
- Preheat the oven to 180c, 160c Fan or Gas mark 4
- Butter and line a large loaf tin with baking paper or parchment.
- In a food processor or mixer, beat together the butter and sugar until the mixture if light and fluffy.
- 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.
- Add the milk, seeds, zest and juice and stir until well incorporated.
- Sift in the flour and fold into the batter.
- Pour the batter into the loaf tin, making sure that it even.
- 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.
- 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.