Lemon and Poppyseed Loaf
PREP TIME:
30
MINUTES
COOK TIME:
60
MINUTES
TOTAL TIME:
60+ MINUTES
YIELD:
About this recipe
This super light, fresh lemon and poppyseed cake are delicious and a great show stopper.
Ingredients
Cake
175g stork
175g caster sugar
Finely grated zest of 2 large lemons
3 medium eggs
250g self-raising flour
50g poppy seeds
100g natural yoghurt
Ingredients
Instructions
- Preheat the oven to 170°c and grease and line a 2L loaf tin with butter and flour.
- Grate your lemon then rub the zest into the sugar, this will help to release the oils in the lemon zest and intensify the flavour.
- Put the butter and sugar into a large bowl and beat with an electric hand whisk until creamy for 7-10 minutes, the butter should be white and fluffy.
- Beat in the eggs one at a time and a spoonful of flour to prevent curdling of the mixture then fold in with the poppy seeds and the yoghurt.
- Spoon into the tin and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Cool for 10 minutes, then turn out and cool on a wire rack.
- Beat the Icing ingredients in a bowl with a wooden spoon until a thick paste and pour it onto your cake!
Hi, I'm Remi
I have a huge passion for the world of baking and cooking. While on my food journey, I've crafted recipes that are not only delicious but also incredibly satisfying. Join me as we explore flavors and create meals that are an absolute delight to make and eat.
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