About this recipe:This recipe makes two lemon poppy seed loaves, one for now one for later! These are lovely tea cakes with delectable and delicate flavours, made even softer and fluffier with natural yoghurt. A treat for elevenses or afternoon tea.
375g plain flour
1 1/2 teaspoons bicarbonate of soda
3/4 teaspoon salt
175g butter, softened
400g caster sugar
120ml lemon juice
200g natural yoghurt
3 tablespoons lemon zest
8 tablespoons poppy seeds
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Preheat oven to 180 C / Gas 4. Heavily grease and flour two 900g (2 lb) loaf tins.
Sift together flour, bicarb and salt. Set aside.
In a large bowl cream butter and sugar until light and fluffy; beat in eggs, one at a time.
Mix lemon juice and yoghurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended, then stir in lemon rind and poppy seeds. Pour mixture into prepared tins and smooth tops.
Bake at 180 C / Gas 4 for 50 minutes or until browned and a knife inserted in the centre comes out clean. Cool on rack for 15 minutes before turning out of tins.
I am sorry but this cake is not for my taste. Too heavy and gluey, even if well risen. It wasn't lemony enough for me so I topped it with layer of lemon glaze, which gave some spark for taste, but didn't lift that heavy texture. - 27 Aug 2016