Here is another nice recipe for a brunch or afternoon snack. The recipe says it’s a bread, but its kind of a bread-cake-mix I would say. But delicious in any case…

See the recipe here:

Adapted from
200g flour
2 tablespoons poppy seeds (approx. 20g)
1 teaspoon baking powder
1/2 teaspoon salt
100g sugar
Zest from 2 lemons (you’ll need the juice too!)
100g butter
3 eggs
½ teaspoon vanilla extract
150ml sour cream
90ml milk
3 tablespoons fresh lemon juice

Lemon Glaze:
3-4 tablespoons fresh lemon juice
50g sugar

Pre-heat the oven to 175°C (oven set to air circulation).Take out milk and sour cream from the fridge, to become room temperature.

Whisk together flour, poppy seeds, baking powder and salt in a mixing bowl and set aside.

Prepare the lemon zest and juice. In another bowl, add lemon zest and sugar. Use your fingertips to rub the lemon zest with the sugar until moist and pale yellow. Now add butter and mix on medium speed until pale and fluffy. Add the eggs one at a time and vanilla last.

Whisk together milk and sour cream.

Now add the flour and sour cream mix one after each other to the butter-sugar-mix, plus adding the 3 tablespoons of lemon juice.

Fill the dough into a rectangle bread baking tin, which you greased with butter slightly, so the dough does not stick and bake for 40 minutes.


While the bread is in the oven, prepare the lemon glaze: Combine the lemon juice and sugar in a bowl until more or less dissolved.

Use a wooden skewer to check if the bread is ready – if still doughy, leave in for another bit, if the skewer is dry, its ready.


Remove bread from oven and allow to cool for 5 minutes (but not too long, so it can still absorb the lemon glaze). Take out of the baking tin and poke a few holes into the bread with a wooden skewer so that the glaze can sink in better. I used a spoon to gently pour the glaze over the bread and spread – you will need a few layers! Enjoy!