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Donal Skehan
Lemon & Poppy Seed Loaf | DonalSkehan.com, Perfect for an afternoon tea break.
  • desserts-baking

Lemon & Poppy Seed Loaf

April 19

What is it about lemon cakes and treats that makes them so popular? What I love most about this particular Lemon & Poppy Seed Loaf is just how simple it is to prepare. I like to make a loaf, store it in a cake tin and have it at the ready for any guests who might drop in for a cup of tea!

  • time 90 mins
  • serves Serves 10
  • video
Method
  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 2lb loaf tin (21cm x 11cm x 6cm) with butter, dust with flour or line with baking parchment and set aside.

  2. Combine the flour, baking powder, salt and poppy seeds in a mixing bowl. In another bowl, whisk together the yoghurt, sugar, eggs, lemon zest and vanilla extract. Pour this mixture onto the dry ingredients and whisk well to incorporate. With a spatula, fold the sunflower oil into the batter, making sure it is well combined. Pour the batter into the prepared tin and bake for about 50 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
  3. When the cake is done, remove from the oven and allow to cool in the tin for 5–10 minutes. This gives you time to prepare the tangy lemon icing.
  4. Combine the sugar and lemon juice until smooth, you may need to add a drop of water or a little more icing sugar to achieve to correct consistency. Turn the cake onto a cooling rack and spoon the icing over the top of the cake allowing it to dribble down the sides. Serve in generous slices.

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Ingredients

110g wholemeal flour

110g plain flour

100ml natural yoghurt

200g caster sugar

100ml sunflower oil

2 tsp of baking powder

1⁄2 tsp of salt

1 tbsp of poppy seeds

3 large eggs

Zest of 2 lemons

1⁄2 tsp of vanilla extract

Flour to dust the tin

For the lemon icing:

110g icing sugar

3 tbsp of lemon juice

You'll Need

2lb loaf tin (21cm x 11cm x 6cm)

4.1
(14)
photo
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