Silver Spoon

Lemon & Poppy Seed Loaf

Lemon & Poppy Seed Loaf

Recipe Submitted By: bakingmad

Our fail safe recipe for Lemon and Poppy Seed Loaf includes natural yoghurt which helps keep the cake deliciously moist and morish! Scrummy!

Preparation Time 35 minutes
Baking Time 45 minutes
Portions 8
Skill Level Easy
Average Rating 0 stars
 

Lemon & Poppy Seed Loaf Ingredients

175 grams Butter (at room temperature)
175 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
3 Free Range Eggs (beaten) Free Range Eggs
250 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
1 tsp Baking Powder
1 tsp Pure Lemon Extract (Nielsen Massey) Pure Lemon Extract (Nielsen Massey)
1 Lemon (zest)
50 grams Poppy Seeds
4 tbsp Natural Yoghurt
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Additional Ingredients

To decorate

125 grams Lemon Flavour Icing Sugar (Silver Spoon Create) Lemon Flavour Icing Sugar (Silver Spoon Create)
 

This recipe uses

  • Golden Caster Sugar (Billington's)
  • Free Range Eggs
  • Self Raising White Flour (Allinson Nature Friendly)
  • Pure Lemon Extract (Nielsen Massey)
  • Lemon Flavour Icing Sugar (Silver Spoon Create)

How to make Lemon & Poppy Seed Loaf

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  1. Heat the oven to 180°C, 160°C fan, gas 4. method tip
  2. Grease and line a 1kg loaf tin with baking parchment. method tip
  3. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles. method tip
  4. Stir in the rest of the flour, baking powder, lemon extract and rind, poppy seeds and yogurt until smooth.
  5. Spread the mixture in the tin. Bake for 40-45 minutes until golden brown and just firm to the touch. Allow to cool completely. method tip
  6. Make up the icing with water as directed on the packet until you achieve a thick pouring consistency then drizzle over the cake.
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