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Lemon poppy seed loaf cake
Lemon poppy seed loaf cake
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Lemon poppyseed cake, perfect for tea time.
Ingredients:
  • 40g poppy seeds
  • 60ml lemon juice
  • 125g butter, softened
  • 220g caster sugar
  • 2 tsp lemon rind, finely grated
  • 3 Free Range Eggs
  • 150g self-raising flour
  • 75g plain flour
  • 40g desiccated coconut
  • 140g yoghurt
  • Lemon zest, to decorate
  • 160g icing sugar
  • 21.00 gm lemon juice
Instructions:
  • Preheat your oven to 180C. Grease and line a 10cm x 22cm loaf pan, ensuring the parchment paper hangs over the sides for easy removal.
  • Mix the poppy seeds and lemon juice in a small bowl and let it soak for 15 minutes.
  • In a bowl, use an electric mixer to cream together butter, sugar, and lemon zest until light and fluffy. Gradually add eggs one at a time, mixing well after each addition. Fold in the flour and coconut mixture, then mix in the poppy seeds, yogurt, until combined. Transfer the batter into the prepared pan and spread it out evenly.
  • Bake for 1 hour or until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Make a tangy lemon icing by mixing icing sugar with just the right amount of lemon juice until it forms a smooth, runny paste. Generously spread this delicious icing over the cake with a knife and sprinkle with fresh lemon zest. Allow the icing to set before indulging in this delightful treat.

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