Lemon & Poppy Seed Loaf
There’s nothing more satisfying than a slice of a fresh homemade cake after a long working day. Today I bring you the perfect loaf for the spring and summer months. Featuring delicious citrus scents and flavors, this lemon cake is one you won’t like to miss out on!
This lemon and poppy seed loaf will take less than 10 minutes to prepare and can be stored inside an airtight container at room temperature for up to 4 days. Yields 10-12 slices.
Ingredients
1 cup all-purpose flour 1/2 cup wholemeal flour
16g baking powder
3tbsp poppy seeds
Lemon zest from 2 lemons
3 eggs
1/2 cup brown sugar
1/2 cup greek yoghurt
1/2 cup olive oil (or any other vegetable oil)
3tbsp lemon juice
Pinch salt
Method
Preheat the oven to 180ºC and grease a loaf tin with some butter or olive oil. Set aside
In a big mixing bowl, sift the flour, add the baking powder, salt, poppy seeds and lemon zest. Combine well with a manual whisk or spatula
In a bowl, whisk the eggs and brown sugar until reaching a smooth consistency. Stir the mix into the dry ingredients alongside the yoghurt and olive oil. Add the lemon juice last and combine well until reaching a smooth consistency
Pour the batter into the loaf tin and bake for 40-45 minutes. Remove from the over and let the loaf cool down for 10-15 minutes before slicing