Lemon & poppy seed loaf cake
Serve this zesty lemon cake for an afternoon tea treat. It’s light and fluffy, with bright lemon flavours that are complemented by the poppy seeds and perfect with a cup of tea
- Prep:20 mins
Cook:50 mins
- Serves 10
- Easy
Nutrition per serving
- kcal 310
- fat 15g
- saturates 9g
- carbs 40g
- sugars 0g
- fibre 1g
- protein 4g
- salt 0.5g
Ingredients
- 150g butter , softened, plus extra for the tin
- 150g golden caster sugar
- 2 eggs
- 3 lemons , zested (pare some into strips to decorate, if you like) and juiced for the icing, below
- 2 tbsp poppy seeds
- 150g natural yogurt
- 175g self-raising flour
- 100g icing sugar
- 2-3 tbsp lemon juice (see above)
Method
Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar together with an electric whisk until pale and fluffy. Crack in the eggs, one at a time, beating well after each addition. Fold in the lemon zest, poppy seeds and yogurt, followed by the flour and a small pinch of salt, until you have a smooth batter.
Scrape the batter into the tin and level the surface. Bake for 50 mins or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
If you want to ice it, mix the icing sugar and lemon juice until it’s a thick but drizzly consistency. Spoon over the top of the cake, allowing it to drizzle down the sides, and leave to set before slicing. Scatter over the pared zest to decorate, if you like. Will keep for up to three days in a cake tin.
