Lime and Poppy Seed Loaf Cake

The perfect summery loaf cake!
This loaf cake really packs a flavour punch with both the cake and the icing giving the most incredible citrus boost. The poppy seeds add flavour but also give the cake a lovely speckled look. The addition of the orange in the cake balances out the lime really well. The sponge is perfectly light and moist (I apologise to anyone who despises the word-forgive me).

You could also bake this in a Bundt tin or as mini loaf cakes. This cake will last up to 5 days in an airtight container, if you can resist from eating it before then anyway. It doesn’t usually last 5 minutes in our house before we’ve demolished it all.

What I love about baking loaf cakes is that they are so quick and simple to make, just make the batter bake it and add a simple syrup or icing. You don’t need to bother with sandwiching two layers of cake together and making a buttercream or ganache you can simply leave it plain if you want to. No need for hand making decorations and coating the entire cake in some form of frosting. Its so quick and simple and this one is particularly tasty!

For the cake:
• 150g unsalted butter, at room temperature
• 150g caster sugar
• 3 eggs
• 150g self-raising flour, sifted
• 1tsp baking powder
• Zest of 2 limes
• Zest of 1 orange
• Juice of 1 orange
• 1 ½ tbsp poppy seeds
For the icing:
• 100g icing sugar, sifted
• Juice of 1 lime
• Zest of 1 lime
• 20g poppy seeds

For the cake:
1. Preheat the oven to 180°C and line a 1-pound loaf tin.
2. Beat the butter and sugar until its light and creamy using a handheld mixer.
3. Then add the eggs one at a time with a spoonful of flour and beat until it’s all incorporated.
4. Next add the remaining flour and baking powder and mix together, but don’t over mix.
5. Then fold in the orange and lime zest, orange juice and the poppy seeds and fold together.
6. Next place the batter into the loaf tin and bake for 35-40 minutes.
7. Once baked remove from the oven and leave to cool for 15 minutes in the tin then remove from the tin and transfer to a wire rack to continue to cool.
For the icing:
1. Mix the icing sugar and lime juice together until it resembles a thick runny paste, if too thick you can add some extra lime juice or water and if too runny add some extra icing sugar.
2. Pour this over the cake.
3. Next sprinkle the lime zest and poppy seeds over.
4. Then slice the cake and dig in!!!

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