Loaf Cake with yogurt, lemon and Poppy Seed
an absolute must for your next brunch
Ingredients
For the loaf cake:
140 g caster sugar
3 eggs
70 g corn oil
200 g organic whole-milk hay yogurt
2 lemons (zest and juice of both)
250 g plain flour
15 g baking powder (not sweetened and not flavoured with vanilla)
1 pinch of salt
50 g poppy seeds
For decoration:
1 lemon
icing sugar
minTime
Preparation
Step 1: Prepare
Grease the loaf tin with oil or butter.
Wash and dry the 2 lemons.
Finely grate the yellow zest and squeeze the lemons, removing any seeds.
Step 2: Mix the wet ingredients
In a large bowl, beat the sugar and eggs with a whisk until light and foamy.
Add the oil, yogurt, lemon zest and lemon juice, then mix well.
Step 3: Add the dry ingredients
In a second bowl, mix the flour, baking powder, salt and poppy seeds.
Add the dry ingredients to the wet mixture and fold in gently with a silicone spatula or wooden spoon until there are no lumps left.
Step 4: Bake
Pour the batter into the tin.
Place the tin in the fridge for 10–15 minutes.
Preheat the oven to 180°C top and bottom heat.
Remove the tin from the fridge and bake the loaf cake for about 45 minutes.
If the surface becomes golden too early, cover it with aluminium foil.
Check with a skewer: if it comes out clean, the cake is ready.
Step 5: Cool and decorate
Leave the loaf cake to cool in the tin, then remove it while still slightly warm.
Cut the lemon into thin slices and arrange them on top of the cake for decoration.
Dust with icing sugar.
Step 6: Serve
Slice the loaf cake and serve.
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