Lemon Poppy Seed Tea Loaf Cakes

    Lemon Poppy Seed Tea Loaf Cakes

    152saves
    50min


    30 people made this

    About this recipe: This is an easy recipe for two lovely lemon and poppy seed loaves. The yoghurt helps to keep these cakes deliciously moist! Enjoy as is with a cuppa, warm with butter. Or you can top these with a lovely lemon drizzle icing.

    erimousch Cumbria, England, UK

    Ingredients
    Serves: 10 

    • 200g plain flour
    • 100g caster sugar
    • 1 tablespoon poppy seeds
    • 1/2 teaspoon bicarbonate of soda
    • 1 tablespoon grated lemon zest
    • 150g natural yoghurt
    • 75g butter, melted
    • 1 egg, beaten
    • 1 egg yolk, beaten
    • 1 teaspoon vanilla extract

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Butter two small loaf tins.
    2. In a bowl, combine the flour, sugar, poppy seeds, bicarb and lemon zest. Combine the remaining ingredients; stir into dry ingredients just until moistened.
    3. Spoon into prepared tins and bake for 35-40 minutes or until a skewer inserted near the centre comes out clean. Cool for 5 minutes before removing from tins to wire racks.

    For a lovely glaze...

    Combine 8 tablespoons icing sugar, 1 tablespoon lemon juice and 1 teaspoon grated lemon zest. Drizzle over the warm cakes.

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    Reviews (10)

    4

    This is a great recipe easy and quick, a very moist cake, must be the yoghurt. I have used the same recipe to make muffins which also come out really well. Also substituted the lemon and poppy seed with banana, blueberries and pineapple and it works really well with all of them. I'm thinking next I might lower the amount of sugar and maybe add a bit of bran to make them healthier as we are eating a lot of them! - 24 Feb 2012

    ShmophieBum
    4

    Something else. I made this in a bread maker, * 150g plain flour, sifted * 1 ½ tsp baking powder * 150g caster sugar * 3tbsp poppy seeds * Zest of one unwaxed lemon * 3 eggs * 100ml olive oil * 100ml plain yoghurt set to the cake setting and then when it had finished I left it in the pan, in the oven. I stabbed the top of the loaf several times with a skewer then poured over the glaze and came back 10 minutes later. So moist, it can't be beat! - 10 Mar 2011

    3

    I made this last week, but there was not enough mixture for two loaves, as they did not rise. What should I have done? - 07 Aug 2011

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