Recipes

Step 1

Preheat oven to 170°C (150°C). Grease and line a 24cm loaf pan allowing the paper to extend over the longer sides of the pan.

Step 2

Place the butter and sugar in the bowl of an electric mixer and beat on high until well combined. Add the eggs one at a time, beating well in between each addition (the mixture may look curdled at this point).

Step 3

On the lowest setting of your electric mixer gradually add the flour, lemon zest, juice, milk, rosemary and poppyseeds. Mix until just combined.

Step 4

Spoon into the prepared pan, smoothing the top and bake for 1 hour or until a skewer inserted in the centre comes out clean. Allow to cool for 5 minutes before turning out onto a cooling rack. Allow to cool completely.

Step 5

To make the candied lemons, place 2 cups water in a medium frypan over medium heat. Bring to a simmer and add half the lemon slices. Return to a simmer and cook for 6-8 minutes turning occasionally until skin is tender. Remove and set aside on absorbent paper. Repeat with remaining lemon slices. Discard water.

Step 6

Place the sugar and water in the same fry pan over medium heat, stirring until sugar dissolves. Bring to a simmer and add half the poached lemon slices. Return to a simmer and cook, turning frequently for 5 minutes or until the skin becomes translucent. Remove onto baking paper and repeat with remaining lemon slices. Allow to cool completely.

Step 7

To make the lemon icing, place the icing sugar and lemon juice in a medium bowl and combine until smooth. Add a little more icing sugar or lemon juice as needed to get a runny consistency.

Step 8

Drizzle icing over loaf, top with candied lemons and sprinkle with extra rosemary sprigs (and flowers if using).