Lemon and Poppy Seed Fingers

  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m

I am a hopeless baker and openly admit it. I think it’s because I’m impatient and prefer freestyle cooking. But it hasn’t stopped me from trying, and while I’m no good at fancy desserts, when it comes to making sweet treats that the little ones like, well, the proof is in the sugarless-pudding (and the the cute little smile on Harry’s face).

Nutrition Note:  While maple syrup contains comparable amounts of carbohydrates and calories to refined white sugar, brown sugar and honey, it is a source of some vitamins and minerals including manganese, riboflavin and zinc.

Other recent sweet success stories:

Apple and Banana Cinnamon Muffins 

Chew-Me Oat Fruit Bars 

Carrot Quinoa Muffins 

Apricot Coconut Muesli Balls 

Blueberry Ricotta Pancakes 


Fruity Cookies 


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  • 1/2 cup pure maple syrup
  • 1/2 cup orange juice
  • 1/2 cup butter
  • 3 eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup plain flour
  • 1/2 cup quinoa flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 4 tbsp poppy seeds
  • 2 tbsp lemon zest
  • Glaze: 1/4 cup pure maple syrup + 3 tbsp lemon juice


Step 1

Preheat the oven to 180°C. Line a loaf pan with baking paper. -

Step 2

Using electric beaters, cream the butter, maple syrup and orange juice until smooth and creamy. Add the eggs, vanilla, sour cream and beat until smooth. -

Step 3

Combine the flour's, baking powder, salt, poppy seeds and lemon zest in a bowl. Mix well. -

Step 4

Add the flour mixture to the butter and egg mixture and whisk until smooth. Pour into the pan and bake for around 45 minutes. -

Step 5

Glaze: Combine the lemon and maple syrup in a small saucepan over medium heat for one minute or until warm. -

Step 6

Using a wooden skewer poke holes in the loaf, then pour over the glaze and allow to soak through. -

Step 7

Store in an airtight container in the fridge for up to 5 days. -

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Recipe Comments

  1. posted by IlanaLamont on November 12, 2012

    Hi there. I have attempted this recipe two times and cannot get it to work! I can’t get beyond the first step! It all ends up in a curdled soggy mess. Can you please give me some advice as I really would like to cook this recipe successfully!!!!
    Thanks Ilana.

    • posted by Allie on November 13, 2012

      Hi Ilana,
      So sorry to hear you are having troubles with the recipe. I will make it again myself and check all the steps are correct and get back to you. Ax

      • posted by Ilana on November 16, 2012

        Thanks Allie would really appreciate it as I am now determined to get it right!! I did make your banana and coconut muffins and they were a hit x

        • posted by Kel on February 4, 2014

          Generally it doesn’t matter if the eggs curdle. Just try adding the eggs one at a time and mix well. They curdle because of the orange juice but it won’t change the final product. Just add the flour and see how you go!!

  2. posted by Brodie on February 5, 2014

    Was wondering what I could substitute sour cream for? Can’t have dairy… Thought maybe coconut yoghurt?

  3. posted by Tara on February 13, 2014

    The recipe was OK, but may have been less soggy if made in a lamington tin as the picture suggests rather than a loaf pan as the recipe instructs?


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