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
  • 0.5 tsp salt
  • 1 tblsp poppy seeds
  • 3 large eggs
  • 2 lemons (zest)
  • 0.5 tsp vanilla extract
  • flour to dust the tin
  • 110 g icing sugar
  • 3 tblsp lemon juice

Method

  • Preheat the oven to 180°C (350°F/Gas 4).
  • Grease a 2lb loaf tin (21cm x 11cm x 6cm) with butter, dust with flour or line with baking parchment and set aside.
  • Combine the flour, baking powder, salt and poppy seeds in a mixing bowl.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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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