Lemon and Poppy Seed Cake

Poppy seeds give this tangy cake a really interesting texture and colour.

Ingredients


  • 110 g wholemeal flour
  • 110 g plain flour
  • 100 ml natural yoghurt
  • 200 g caster sugar
  • 100 ml sunflower oil
  • 2 tsp baking powder
  • 0.50 tsp salt
  • 1 tblsp poppy seeds
  • 3 large eggs
  • 2 lemons (zest)
  • 0.50 tsp vanilla extract
  • flour to dust the tin

Lemon icing:
  • 110 g icing sugar
  • 3 tblsp lemon juice

Method

  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Grease a 2lb loaf tin (21cm x 11cm x 6cm) with butter, dust with flour or line with baking parchment and set aside.
  3. Combine the flour, baking powder, salt and poppy seeds in a mixing bowl.
  4. 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.
  5. With a spatula, fold the sunflower oil into the batter, making sure it is well combined. Pour this mixture onto the dry ingredients and whisk well to incorporate.
  6. 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.
  7. 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.
  8. 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 the correct consistency.
  9. 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.




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