In Donal's own words, 'I’m a self taught home cook who writes and photographs food for a living. I’ve been cooking from an early age ...
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
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.