A fresh, easy, healthy and yummy lemony loaf cake recipe make with whole wheat flour and sweetened with maple syrup. This is a must try summer cake recipe that is throughly enjoyable as is and also with a cup of tea
By now, I am sure you know my love for loaf cakes and how frequently I bake them. And since I do so, I try keeping my butter and sugar intake low, by baking without them. So, here is my recipe of an amazing and fresh, lemon and poppy seeds loaf cake. The crunch of the blue poppy seeds combined with the fresh, lemony flavours is an amazing combination. Furthermore, I have drizzled the finished cake with a zesty combination of lemon juice and honey, to add more zing to it. And like I said, this spongy and yummy loaf has no butter or refined sugar! But you won’t be able to tell. For sweetness, I have added maple syrup. Nonetheless, you could use any sweetener of your choice, for instance, honey, agave nectar etc. If you are wondering how does a cake without butter in it turn out spongy, then read on to know the secret.
Quick and easy
Besides, being healthy and delicious, this wholewheat cake, is also extremely easy to bake. Additionally, the ingredients you need for this, are also the ones you will readily have at home. So, there is every reason for you to follow the recipe and get baking. In fact, if you have kids, do involve them as well. It will be a fun activity and sweetly rewarding too. This fresh lemony cake, tastes so good that they don’t even last two days when I bake them. Thankfully, since they are so easy to whip up, I generally make two of them the same day! And not to forget, how pretty the loaf looks dotted with the poppy seeds. This is one loaf cake that makes anybody who eats it, happy.
Tea time goody
When I have this lemon and poppy seeds loaf cake baked at home, my tea time becomes even more enjoyable. These lemony, spongy slices pair very well with both tea and coffee. So, next time when you are hosting a tea party, you know what to bake and serve. And let me tell you, these are an amazing snack option too. Since this cake is made with wholewheat flour and without any butter or sugar in it, you can easily have them to satisfy your odd time hunger pangs.
If you do try any of these, do share your cake pictures with me, I’d love to check them out. I am active on Facebook and on Instagram.
You may also check a few more of my easy and healthy cake recipes, that you could add to your baking to-do list:
Cardamom flavoured almond cake
Butter & sugar free banana bread
Super easy & healthy whole orange loaf cake
Happy baking!
Lemon and poppy seeds loaf cake
Equipment
- Oven
Ingredients
For the loaf cake
- 1.5 cups wholewheat flour sifted
- 2 tbsp blue poppy seeds
- 1.5 cups yoghurt at room temperature
- 3 large eggs
- 1/2 cup olive oil
- 1 cup maple syrup (or any sweetener of your choice)
- 1 tsp vanilla essence
- 1 tbsp lemon zest
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
For the lemon juice drizzle
- 1/2 cup lemon juice
- 1/2 cup honey
Instructions
- Mix together the flour, poppy seeds, baking powder, baking soda and salt and set aside
- In another bowl, mix the maple syrup, yoghurt, vanilla essence and oil. Now break in the eggs and whisk using an electronic blender or balloon whisk, until light and fluffy
- Next, add the lemon zest and dry ingredients to the wet one, gradually, and whisk until well combined. Line a greased loaf tin with butter paper and pour this lemon cake batter into it
- Bake this, In a pre-heated oven, for 40 minutes at 180° C until done. To check for doneness, insert a skewer or a toothpick in the centre of the cake. If it comes out clean your cake is baked, if not then bake until the centre is completely cooked
- Remove from the oven and de-mould after 5 minutes
To make the lemon drizzle
- Whisk the lemon juice with the honey, until well combined. Once the loaf cake has cooled to room temperature, pour over it evenly
- Serve your healthy lemon loaf cake in slices with fresh fruits and tea or coffee. Enjoy!
Notes
- You can use vegetable oil instead of olive oil, as well
- To make lemon zest, simply grate the yellow part of the skin (not the white bits) and use in the cake
- The yoghurt added makes the cake soft, while beating the eggs until it is fluffy and light makes it spongy
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
