Lemon + Poppyseed Loaf
I’ve made a few lemon and poppyseed loaves over the years, most of them a bit dry or dense, and wayyy to many seeds for my liking. I took my banana bread recipe (and all my other loaf recipes) and adjusted the ingredients til I got to this - a moist, delicate, super lemony loaf, with a hot sweet and sour syrup on top. This may be one of my kids favourite cakes, and I’m pretty pleased with that.
Lemon + Poppyseed Loaf
INGREDIENTS
LOAF
210g self-raising flour
160g caster sugar
1/2 teaspoon bicarb soda
Pinch salt
3 teaspoons of poppyseeds
3/4 cup Greek yoghurt
1/2 cup olive oil
2 eggs
Zest and juice of one large lemon
SYRUP
1/2 cup icing sugar
Zest and juice of one large lemon
DIRECTIONS
Preheat oven to 180C. Line a standard loaf tin with baking paper.
Mix wet ingredients in a bowl, then add in the dry ingredients in and gently mix together. Pour the batter into the lined loaf tin, then bake for 45-50 minutes or until a skewer comes out clean.
When the cake is almost done, heat up the syrup ingredients in a small saucepan. Allow it to bubble for a few minute, then turn off the heat and set aside. When the cake has finished cooking, carefully pour the sauce over the cake (while still in the tin). Allow the cake to cool completely in the tin before removing.
Store at room temp.
