Lemon Poppyseed Cake
Author: Caroline Trickey adapted from bonappetit
Prep time:
Cook time:
Total time:
Serves: 1 loaf
- 1 cup plain flour
- ½ cup wholemeal plain flour
- 2 teaspoons baking powder
- 1-2 tablespoons finely grated lemon zest
- ⅔ cup raw sugar
- 2 large eggs, room temperature
- ⅓ cup macadamia or extra virgin olive oil
- 1 teaspoon vanilla extract
- ¾ cup plain Greek yogurt
- ½ cup fresh lemon juice, divided
- 1 tablespoon poppy seeds, plus extra for sprinkling
- Glaze:
- 1 tablespoon plain Greek yoghurt
- 1 heaped teaspoon honey
- Preheat oven to 170°C. Line a loaf pan with grease-proof paper.
- Sift flours and baking powder into a medium bowl. Stir in poppy seeds and lemon zest.
- Beat eggs and sugar with an electric mixer on high speed until light and thick, about 3 minutes.
- Slowly pour oil into the bowl while still whisking, then turn mixer off.
- Fold in half of the flour, half the yoghurt and 1 tablespoon of lemon juice into the egg mix.
- Then fold in the rest of the flour and yoghurt along with 2 tablespoons of lemon juice.
- Scrape batter into prepared pan and smooth top.
- Bake cake until top is golden brown and a tester inserted into the center comes out clean, approx 50 minutes.
- Transfer pan to a wire rack. Poke holes in top of cake and pour remaining 3 tablespoons of lemon juice over the top.
- Allow to cool before removing from cake tin.
- To glaze cake: Mix together yoghurt and honey and drizzle over cake. Sprinkle with poppy seeds and serve.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2017/10/19/lemon-poppyseed-cake-with-yoghurt-glaze/
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