Lemon, poppy seed and toasted pumpkin seed loaf

    2 hours

    Had an idea about this cake, so tried it and it worked. It's a light, fluffy, sweet lemony loaf with a lovely toasted seed crunch!


    Lancashire, England, UK
    4 people made this

    Serves: 6 

    • 40g roasted pumpkin seeds
    • rind and juice of 2 lemons
    • 175g sugar
    • 110g margarine
    • 2 eggs
    • 225g self rasing flour
    • 2 teaspoons baking powder
    • 2 heaped tablespoons of lemon curd or lemon cheese
    • 100g milk
    • 20g poppy seeds

    Prep:30min  ›  Cook:45min  ›  Extra time:45min cooling  ›  Ready in:2hr 

    1. Set the oven at 160 C / Gas 3.
    2. Put the pumpkin seeds in a dry saucepan and heat through at a high heat until lightly toasted. Then set aside to cool down.
    3. Grate the rind off the 2 lemons and then halve and juice them.
    4. Mix the sugar and margarine together until smooth.
    5. Beat and add the eggs to the mix
    6. Sift half the flour and the baking powder into the mix and stir in until smooth.
    7. Add the lemon rind and juice. Stir in well. Add 2 tablespoons of lemon curd or lemon cheese to the mix.
    8. Mix in the milk. Sift in the rest of the flour and the poppy seeds. Mix until smooth.
    9. Pour the mix into a baking tin (i prefer to use Silicone ones) and put in the middle of the oven for approximately 45 minutes or until brown. (This may take longer due to the cake mix being runny...if so just reduce the heat.)
    10. Once the cake is done remove from the oven and allow to cool until removing from the tin.


    Use a silicone cake tray so the cake comes out easier.

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