Lemon Poppy Seed Loaf
Our favourite thing about this Clover Lemon Poppy Seed Loaf is that you can have it anytime of the day! Breakfast, snack or dessert!
Serves: 8-10
Preparation time: 45-50 minutes
Ingredients:
- For the lemon glaze
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup (75 g) white sugar
- For the cake
- 1/3 cup milk
- 1/3 cup poppy seeds
- 1 1/3 cups cake wheat flour
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
- 1⁄4 tsp salt
- 2 eggs
- 1 cup white sugar
- Zest of 2 lemons, grated 1⁄2 tsp vanilla essence
- 1⁄4 cup yoghurt
- 3⁄4 cup sunflower oil
How To Make Lemon Poppy Seed Loaf
- Preheat the oven to 160°C. Line a 30 x 11 cm loaf tin with baking paper.
- Allow a generous few centimetre above the tin to encourage the cake to rise to its full potential.
- To make the glaze, bring the lemon juice and sugar to a simmer in a small pot, stirring constantly until the sugar dissolves.
- Remove from the heat and set aside to cool.
- In a medium-sized bowl, whisk together the flour, bicarbonate of soda, baking powder and salt. In the bowl of a stand mixer, whisk the eggs and sugar together until light and fluffy.
- Add the lemon zest, vanilla essence, yoghurt and sunflower oil, together with the cooled milk and poppy seeds.
- With your mixer on a medium speed, slowly incorporate the dry-ingredient mixture into the wet mixture in two stages, mixing until just combined. Do not overmix.
- Pour the batter into the loaf tin and bake for 45–55 minutes until golden and a skewer inserted comes out clean.
- If the cake seems to be getting too dark, cover it with baking paper or tin foil.
- Once the cake is done, remove it from the oven and pour all the lemon glaze over the cake.
- Once the cake is completely cool and the lemon glaze has been absorbed, remove the cake from its tin, place on a platter and serve!