Lemon Poppyseed Cake
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
  1. Preheat oven to 170°C. Line a loaf pan with grease-proof paper.
  2. Sift flours and baking powder into a medium bowl. Stir in poppy seeds and lemon zest.
  3. Beat eggs and sugar with an electric mixer on high speed until light and thick, about 3 minutes.
  4. Slowly pour oil into the bowl while still whisking, then turn mixer off.
  5. Fold in half of the flour, half the yoghurt and 1 tablespoon of lemon juice into the egg mix.
  6. Then fold in the rest of the flour and yoghurt along with 2 tablespoons of lemon juice.
  7. Scrape batter into prepared pan and smooth top.
  8. Bake cake until top is golden brown and a tester inserted into the center comes out clean, approx 50 minutes.
  9. Transfer pan to a wire rack. Poke holes in top of cake and pour remaining 3 tablespoons of lemon juice over the top.
  10. Allow to cool before removing from cake tin.
  11. 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/