8-10 slices

Cooking time

65 minutes



How To Make Lemon Poppy Seed Loaf Cake

This tart and tangy loaf is a great way to use up lemons when you have a glut! It comes together quickly and the rapeseed oil gives the loaf a lovely sunny yellow hue. You can top it with the lemon glaze or just eat it as is, warm from the oven. The loaf keeps well in an airtight container for 3-4 days after baking.

  • ⅔ cup of The Good Oil extra virgin rapeseed oil, plus a little extra for greasing
  • 1 cup caster sugar
  • 2 lemons
  • 3 eggs
  • 1 cup greek yogurt
  • 1 and ¾ cups of plain flour
  • 1 and ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 tbsp poppyseeds
  • ¾ cup icing sugar
  • Heat oven to 170c. Line a large loaf tin with baking paper and lightly brush the bottom and sides with a little rapeseed oil.
  • Zest the two lemons, then combine the zest with the caster sugar in a large bowl and rub the two together with your finger tips to release the lemon oil.
  • Add the yogurt, eggs and the juice from one lemon into the sugar and whisk. Add the oil and whisk until well incorporated.
  • In a small bowl combine the flour, baking powder, baking soda and salt, then add the flour mix to the wet ingredients and whisk quickly, until just smooth. Fold through the poppyseeds, then pour the batter into the prepared tin.
  • Bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes, and then transfer the loaf to a wire rack to cool completely.
  • Mix together the icing sugar and the juice from the remaining lemon to make a smooth pourable glaze. Cover the top of the cool loaf with the glaze, cut into slices and serve.

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