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Zest Fest Lemon & Poppy Loaf Mix

Makes 1 loaf - 250g

10mins prep / 45mins bake


When life gives you lemons, bake cake.

Zingy lemons. Earthy poppy seeds. Mix ‘em together and you’ve got the perfect combo of moist and crunchy, light and moreish. So perfect, in fact, that we think you shouldn’t have to have a cupboard full of expensive ingredients and complicated equipment to have some. So, if you just wanna loaf around, this is the bake for you.

How to Make

For 1 loaf

2 eggs 

100g melted unsalted butter 

2 lemons


Make It Vegan 

150ml dairy-free milk 

65g vegetable spread 

2 lemons



1. Heat the oven up to 170°c. Grease a loaf tin with a glug of vegetable oil. Zest or finely grate your lemon rinds, and then, juice your lemons, getting all of that zingy goodness out. 

2. Mix the eggs (or milk), melted butter (or spread) and the lemon juice together, into a smooth batter. 

3. Pour into your greased loaf tin, pop into the oven and bake in for 45 minutes (or until a knife inserted into the centre of the cake comes out clean) 

x4. Once baked, leave the loaf to cool on a wire. Then, once cool, devour whole, or jazz it up with our ideas to the right..

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Unrefined Cane Sugar*, Buckwheat Flour*, Brown Rice Flour*, Cocoa Powder* (15%), Tapioca Flour*, Gluten-Free Baking Powder (mono calcium phosphate, corn starch, sodium bicarbonate), Raising Agent (bicarbonate of soda), Salt. * Ingredient from organic agriculture.

Nutrition Information

Energy (per 100g) – 1465KJ/ 350kcal, Fat – 5g, Saturated – 0.8g, Carbohydrate – 75g, Sugars – 36.2g, Fibre – 5g, Protein – 7g, Salt – 0.4g
Top it!

Top it!

Drizzle a lemon glaze all over, or decorate with candied orange peel.

Remix it!

Remix it!

Make the mixture as usual, but bake it in a sweet pastry case, for a crunchy, tarty twist.

Transform it!

Transform it!

You baked it into a loaf. So it’s basically bread, right? Are you thinking what we’re thinking?

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