Saffron, Lemon Poppyseed Loaf

Ingredients

• 110g unsalted butter, room temperature, plus extra for greasing

• 1 lemon

• 200g caster sugar

• 225g plain flour

• 140g sour cream

• 2 large eggs

• 1 tsp bicarb soda

• ½ tsp salt

• 2 tbsp poppy seeds

• Ground saffron (about 10 threads, ground to a powder)

Method

1. Heat the oven to 175°C (160°C fan-forced). Grease a 23 x 13cm loaf tin and line the base with baking paper.

2. Halve the lemon and squeeze the juice into a small bowl. Stir the ground saffron through the lemon juice and leave it to infuse while you make the batter. This is the step that does the work, the longer it sits, the more colour and flavour it pulls out.

3. Finely grate the zest from the lemon and mix through the sugar.

4. In a stand mixer fitted with the paddle attachment, beat the butter and lemon sugar on medium until pale and fluffy, about 3 to 4 minutes. Scrape down the bowl.

5. Add the eggs one at a time, beating well after each. Add the sour cream and beat briefly, just to combine.

6. Add the flour, baking powder and salt. Mix on low until just combined, scraping down the bowl as you go. Try not to overmix.

7. Add 2-3 tablespoons (about 30ml) of the saffron lemon juice, and the poppy seeds. Mix on low until just combined. The batter will take on a lovely golden tint.

8. Spoon into the prepared tin and smooth the top. Bake for 55 to 60 minutes, turning the tin around after 40 minutes, until a skewer comes out clean.

9. Rest in the tin for 10 minutes, then turn out onto a wire rack to cool completely.