Lemon Poppyseed Loaf
As the days grow longer and the world begins to bloom in pastels and soft greens, Easter arrives like a breath of fresh air - ushering in a season of light, hope and renewal. It’s a time for gathering, celebrating, and of course, baking. While chocolate eggs usually steal the spotlight, there’s something undeniably special about a classic lemon poppyseed loaf.
With its vibrant citrus flavour and delicate crunch from the poppyseeds, this loaf captures the essence of spring in every slice. The fresh lemon zest adds brightness, while the moist crumb makes it feel indulgent, yet refreshing -exactly what you want on a table full of Easter treats.
Whether you’re setting up an Easter brunch, contributing to a church potluck, or simply savouring a quiet moment with tea on a sunny afternoon, this lemon poppyseed loaf fits right in. It’s easy to make, elegant enough to impress, and feels like a little gift from the season itself.
Whisk together flour, baking powder and soda and a pinch of salt.
Separately mix together egg, sour cream, oil, sugar, lemon juice and lemon zest until combined.
Add dry ingredients to the wet and fold gently until just combined.
Pour the batter into a lined loaf tin and bake in a preheated oven at 170°C/338°F for 45 minutes, or until a toothpick comes out clean.
Lemon Poppyseed Loaf
Ingredients
Instructions
Ingredients
Instructions
Cherry and Custard Phyllo Roll
Ingredients
Instructions
- Combine 200 ml of milk with the vanilla custard mix and sugar until combined, then add the rest of the milk into a pot. Bring the milk to a boil over medium heat, then remove from the heat and slowly add the mixed custard while whisking vigorously until incorporated. Cook the custard for another 2-3 minutes over low heat while whisking continuously, and once thickened, remove from heat, cover with a plastic foil and leave it to cool down to room temperature.
- Mix the eggs with granulated and vanilla sugar for 2 minutes until creamy, then add yoghurt and oil and give it a mix. Add cornstarch and baking powder, and mix until combined.
- Prepare a large casserole dish and brush it with a bit of oil.
- You will have 3 rolls and for each roll you will need 4 phyllo sheets. Take one sheet of phyllo dough and brush it with the batter. Stack 3 phyllo sheets one onto the other, layered with batter and cover with the last, forth phyllo sheet.
- Divide the custard into 3 parts, and layer the custard over the last sheet. Spread a third of the pitted cherries over the custard and roll into a log.
- Place the 3 rolls into the oiled casserole dish, and brush with the leftover batter.
- Bake in a preheated oven at 180°C for 30 minutes. Leave to come to room temperature and cut into pieces.
