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Green Anji Classic Lemon Poppy Seed Loaf

Kellie Sanborn TeaChef Level 1

This is a green-tea infused take on a classic favorite. Lemon and tea are a classic pair. The water in this favorite recipe is simply replaced with cold brewed Adagio Green Anji which subtly imparts its mellow flavor on this citrusy treat. If you have a mortar and pestle, you can increase the green tea flavor by pulverizing the tea and adding the powder to the batter. Prep time: 15-20 min. Cook time: 55 min.

1 h 15 m 2


  • Batter:
  • 2 1/4 c. flour
  • 2/3 c. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. ground nutmeg
  • 1 tsp. baking powder
  • 3 tbsp. poppy seeds
  • 1 large egg
  • 1/4 c. cooking oil
  • 1 1/4 c. hot water
  • 2 tsp. green anji tea leaves
  • 2 tbsp. fresh lemon juice
  • zest of one large lemon
  • Syrup:
  • 1/4 c. sugar
  • 3 tbsp. lemon juice


Brew tea in water and let steep 5 min. Strain. Let cool to room temp.

Preheat oven to 350°F. Mix dry ingredients in large bowl. In a smaller bowl, whisk egg and stir in cooking oil, cooled brewed tea, and lemon juice and zest. Add this mixture to the dry mixture and mix until moistened (batter may be lumpy). Pour batter into well-greased loaf pan and spread evenly. Bake for about 55 min. or until a toothpick inserted into the crack at the top comes clean when removed.

While the bread bakes, mix sugar and lemon juice for the syrup and microwave until warm. Stir until sugar is dissolved. When bread is ready, poke holes completely through the loaf with a skewer, about 1" apart, and pour the syrup over the bread while it is still hot. Allow the bread to rest 20 min. before removing it and placing it on cooling rack.

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