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desserts-baking

Lemon & Poppy Seed Loaf

Perfect for an afternoon tea break.

90 10
Lemon & Poppy Seed Loaf | DonalSkehan.com, Perfect for an afternoon tea break.

desserts-baking

Lemon & Poppy Seed Loaf

Perfect for an afternoon tea break.

Sunday, April 19, 2015

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

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

90 mins
Serves 10

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!

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.

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.
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.
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.
90 mins
Serves 10

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)

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  • I made this today.
    Used white poppy seeds, which works fine, if anybody wants to know.
    Had to leave out the glaze because my store cupboard was out of icing sugar, unbeknownst to me. Must check these things in advance. Silly me.
    Threw in some dried blueberries, rehydrated with lemon juice. Don’t have to do this, but it adds a nice touch.
    Thank you for the recipe :)
    Cheers

  • sandra Bird

    I really enjoy your recipe posts and subscribe to them, however is there anyway you can post some in American measurements?! LOL I would love to try this Lemon poppy seed cake but…
    Either way your very enjoyable!

  • Polly

    Wondering whole meal flour is same as whole wheat flour?

    • You can use either really. Hope that helps!

      • Polly

        I made that and we colleague love it!! :)

  • Julius Boudville

    I did away with the wholemeal flour and used melted butter instead of sunflower oil. . Glaze did not turn out as I had hoped so I dusted it with sugar. Anyway, thank you for the recipe Donal!

  • Charlotte

    Hello Donald, I was wondering, do you think this kind of cake could work being a base cake for a lemon curd layer cake (inspired by your recipe). Cheers

  • Charlon Jeston

    I would say that you use much more than just one tablespoon of poppy seeds in that cake in the video… also, you use the zest of only one lemon in the video, and the recipe says two… I will try the recipe, anyway.