Lemon and Poppy Seed Loaf
Hello there!!
I've mentioned in previous blog posts that I really love lemon flavours. Tea, cake, the lot. This is a recipe for a lemon and poppy seed loaf with a lemon icing on top. The poppy seeds add a lovely texture but can easily be left out if preferred. I put Greek yoghurt in the cake to give it a light texture and adds softness to the overall loaf. A really nice cake to share with friends on a summer afternoon. Enjoy!
The Recipe: Lemon and Poppy Seed Loaf
- 170g plain flour
- 2 tsp baking powder
- 3/4 tbsp salt
- 175g caster sugar
- 2 tbsp lemon zest (extra for decoration)
- 170g Greek yoghurt
- 95 ml vegetable/sunflower oil
- 2 large eggs
- 30g poppy seeds
- 60g icing sugar
- 1/2 lemon, juice
Preheat the oven to 180C/ Gas mark 4. Grease and line a 2lb loaf tin with baking parchment.
In a bowl sieve the flour and baking powder together, add the salt, sugar and lemon zest (saving some for decorating later). In a measuring jug or in another bowl combine the yoghurt, oil and eggs. Beat with a folk until combined then add to the dry ingredients a little at a time. Once both are fully mixed, add the poppy seeds. 
Place in the loaf tin and bake for 50-55 minutes until golden and springs back when gently pressed. Leave the loaf to cool on a cooling rack while making the glacé icing. 
Sieve the icing sugar into a bowl and add the lemon juice a little at a time until it is piping consistency or falls off a spoon so can be drizzled on top of the loaf. Cover the top of the loaf in icing when completely cool and decorate with a little lemon zest.  |
| Lemon and Poppy Seed Loaf...Ta dah! |
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