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Lemon and poppy seed loaf cake

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.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 175°C. Grease and line a medium loaf cake tin with baking paper.
  2. Zest the three lemons and juice two of them. 
  3. Mix the flour with the baking powder and bicarbonate of soda.
  4. 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.
  5. 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.
  6. Put the tin in the oven and bake the cake for 50-55 minutes until golden and an inserted skewer comes out clean.
  7. Let it cool in the tin for 5 minutes, then transfer it to a cooling rack.
  8. 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.