Lemon Poppyseed Cake
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 8
- 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
- Preheat oven to 170 degrees. Grease and line a loaf tin with non-stick baking paper
- Sift white flour, wholemeal flour, psyllium husks and baking powder together into a large bowl
- Add sugar, poppy seeds and lemon zest and mix to combine
- In another medium-sized bowl, whisk the egg
- Add the oil, yoghurt, milk and honey and mix until well combined
- Pour the egg mixture into the flour mixture and fold through until JUST combined - do not overmix
- Pour cake mixture into prepared tin. Smooth top
- Bake in oven for 25 minutes or until a skewer poked into the middle of the cake comes out clean
- Allow cake to cool for 10 minutes before removing it from the tin
- 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
- Either pour evenly over the entire cake when it is cold, or drizzle each slice with a little syrup
- Enjoy!
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/08/15/lemon-poppyseed-cake/
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