Lemon Poppy-seed Loaf Cake2 large eggs
zest and juice of one lemon
175g golden caster sugar
75ml plain yoghurt
150g self raising flour
1tbsp poppy seeds
50g unsalted butter, melted and cooled
Topping
50g golden caster sugar
juice and zest of half a lemon
- Preheat oven to Gas 6/200c/190c fan oven
- Whisk eggs with lemon juice and zest, a pinch of salt and caster sugar to combine.
- Stir in yoghurt and melted butter then stir in the flour and poppy seeds.
- Pour into greased and base lined loaf tin and cook for 10 minutes.
- Turn down heat to Gas 3/170c/fan 160c and cook for further 25-30 minutes, till a skewer inserted comes out clean.
- For the topping mix together juice and sugar then pout over the hot cake once removed from oven. Leave to cool in the tin.
- Can be frozen (without topping) for up to 1 month or stored in an airtight tin for 3-4 days.
4 comments:
Mmm, that looks amazing. When I lived in Australia, I used to get a lemon and poppy seed muffin from a little coffee stall every morning - Mmmmm.
I will make this next week - thanks :-)
Well I made it yesterday and there is only 2 slices left! I'm trying to perfect lemon poppyseed muffins but haven't managed it yet. This is sooo nice though
You write very well.
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