Remove the cakes and place onto a wire rack to cool (still in the loaf tins). Stir the lemon and sugar combination in the cup, use a pastry brush to slowly brush the mixture on top of the cakes ...

Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper. In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.

Stir in the poppy seeds and polenta. Add the lemon paste and combine. Scoop the mixture into your prepared loaf tin and bake for about 50 minutes until baked through and golden on top. Allow to ...

Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment. In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest. In a jug, beat the eggs ...

This moist and delicious lemon poppy seed loaf is easy to make and ready in... This was originally found on OOTW Desserts.

My sister and I were always welcome in the kitchen as we were growing up, making everything from personal snacks to family ...

Mary – who adds olives, sundried tomatoes, and chives to her soda bread – starts off by preheating her oven to 200°C. Then, ...

Lemon Blueberry Loaf is magical. There is something about the combination of blueberries and lemon. This bread is really more ...

Lovely with a sour cream lemon icing but it works equally well as a drizzle cake or just a sponge. If you’re making this in the height of summer, you don’t want to be spending too long in a hot ...

Bake Off star Benjamina Ebuehi shows us how to whip up a simple but delicious lemon drizzle that the whole family will love. Preheat the oven to 170C fan/gas 3. Grease and line a 2lb loaf tin.

You can decorate the loaf simply with a few walnut halves and a few slices of crystallised lemon rind if wished. For a delicious sharp lemon flavour, use thick-skinned lemons.