20140327-171317.jpg
Monday morning is my most productive morning of the week. I start the day with a half hour spin before heading to the gym to do some toning exercises. Having finished at the gym Ellie and I do our food shop for the week and are still home by 9am most weeks. This week in the middle of Sainsburys we decided we fancied cake for the week. This lemon and poppy-seed loaf follows this GoodFood recipe but we added a lemon syrup before the icing to ensure a strong lemon flavour.

20140327-171355.jpg
20140327-171421.jpg
20140327-171339.jpg
20140327-171409.jpg
20140327-171427.jpg
20140327-171415.jpg
20140327-171333.jpg
20140327-171345.jpg
20140327-171401.jpg
20140327-171449.jpg
20140327-171443.jpg
20140327-171433.jpg
SIMPLE LEMON SYRUP:
90ml lemon juice
100g caster sugar

Heat the lemon juice and caster sugar in a saucepan over medium heat until the sugar is dissolved. While your loaf is still warm make lots of holes in the top using a cocktail stick or skewer, then pour over your lemon syrup. You can either ice your cake straight away if you want more of a drizzle effect but we let ours cool first to have a nice thick layer on top.

Advertisements