Lemon Poppyseed Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ¾ cup white plain flour
  • ¼ cup wholemeal plain flour
  • 2 teaspoons psyllium husks
  • 2 teaspoons baking powder
  • 2 tablespoons brown sugar
  • 1 tablespoon poppyseeds
  • 1 tablespoon lemon zest
  • 1 large egg
  • ¼ cup extra virgin olive oil or macadamia oil
  • ¼ cup Greek yoghurt
  • ¼ cup milk of your choice (I used Vitasoy coconut milk)
  • ¼ cup honey
  • Optional syrup
  • Juice of 1 lemon (approx ¼ cup)
  • 1 heaped tablespoon of honey
Instructions
  1. Preheat oven to 170 degrees. Grease and line a loaf tin with non-stick baking paper
  2. Sift white flour, wholemeal flour, psyllium husks and baking powder together into a large bowl
  3. Add sugar, poppy seeds and lemon zest and mix to combine
  4. In another medium-sized bowl, whisk the egg
  5. Add the oil, yoghurt, milk and honey and mix until well combined
  6. Pour the egg mixture into the flour mixture and fold through until JUST combined - do not overmix
  7. Pour cake mixture into prepared tin. Smooth top
  8. Bake in oven for 25 minutes or until a skewer poked into the middle of the cake comes out clean
  9. Allow cake to cool for 10 minutes before removing it from the tin
  10. If making the syrup - Warm lemon juice and honey in a small saucepan on the stove, until the honey becomes very runny and the two mix together
  11. Either pour evenly over the entire cake when it is cold, or drizzle each slice with a little syrup
  12. Enjoy!
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2016/08/15/lemon-poppyseed-cake/