What is it about lemon cakes and treats that makes them so popular? What I
love most about this particular Lemon & Poppy Seed Loaf is just how simple it is
to prepare. I like to make a loaf, store it in a cake tin and have it at the
ready for any guests who might drop in for a cup of tea!
Makes 1 loaf
110g wholemeal flour
110g plain flour
100ml natural yoghurt
200g caster sugar
100ml sunflower oil
2 teaspoons of baking powder
1⁄2 teaspoon of salt
1 tablespoon of poppy seeds
3 large eggs
Zest of 2 lemons
1⁄2 teaspoon of vanilla extract
Flour to dust the tin
110g icing sugar
3 tablespoons of lemon juice
Preheat the oven to 180°C/350°F/Gas Mark 4.
T Grease a 2lb loaf tin (21cm x 11cm
x 6cm) with butter, dust with flour or line with baking parchment and set
Combine the flour, baking powder, salt and poppy seeds in a mixing bowl.
In another bowl, whisk together the yoghurt, sugar, eggs, lemon zest and vanilla
extract. Pour this mixture onto the dry ingredients and whisk well to
incorporate. With a spatula, fold the sunflower oil into the batter, making sure
it is well combined. Pour the batter into the prepared tin and bake for about 50
minutes, or until a skewer inserted in the centre of the loaf comes out clean.
When the cake is done, remove from the oven and allow to cool in the tin for
5–10 minutes. This gives you time to prepare the tangy lemon icing.
Combine the sugar and lemon juice until smooth, you may need to add a drop of
water or a little more icing sugar to achieve to correct consistency. Turn the
cake onto a cooling rack and spoon the icing over the top of the cake allowing
it to dribble down the sides. Serve in generous slices.