Name: Lemon and poppy seed loaf cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 3 small lemons; 3 eggs; 2 Tbsp poppy seeds; 1.5 cup flour; 1 tsp baking powder; ½ tsp bicarbonate of soda (baking soda); ¾ cup vanilla yoghurt, dairy- free if needed; ⅓ cup rapeseed oil; ¾ cup muscovado sugar; For the icing:; 1 Tbsp lemon juice; About 6 Tbsp icing sugar

Lemon and poppy seed loaf cake

16 Aug 2023

by Dinna

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Background

This lemon and poppy seed loaf cake is perfect with your morning coffee or afternoon tea. You could make it in the evening for next morning breakfast as it remains soft and moist for a long time! It’s dairy-free and you can use gluten-free flour too if needed.

Ingredients

3 small lemons
3 eggs
2 Tbsp poppy seeds
1.5 cup flour
1 tsp baking powder
½ tsp bicarbonate of soda (baking soda)
¾ cup vanilla yoghurt, dairy- free if needed
⅓ cup rapeseed oil
¾ cup muscovado sugar
For the icing:
1 Tbsp lemon juice
About 6 Tbsp icing sugar

Instructions

Preheat the oven to 175°C. Grease and line a medium loaf cake tin with baking paper.
Zest the three lemons and juice two of them.
Mix the flour with the baking powder and bicarbonate of soda.
In another bowl, beat the eggs and sugar until light and fluffy, then add the oil and yoghurt. Add the juice of two lemons and combine.
Add the wet mixture to the flour and combine until smooth. Fold in the poppy seeds and lemon zest, then transfer the batter into the prepared tin.
Put the tin in the oven and bake the cake for 50-55 minutes until golden and an inserted skewer comes out clean.
Let it cool in the tin for 5 minutes, then transfer it to a cooling rack.
When completely cooled, mix the remaining lemon juice with enough icing powder to create a paste. Pour this over the cake and let it set before slicing.