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"Healthy lemon loaf cake - www.kitchenmai.com"
Kitchen Mai

Lemon and poppy seeds loaf cake

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
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 people
Course: Breakfast, Dessert, Snack
Cuisine: American, European
Calories: 447
Ingredients Equipment Method Notes

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

Equipment

  • Oven

Method
 

  1. Mix together the flour, poppy seeds, baking powder, baking soda and salt and set aside
  2. 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
  3. 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
  4. 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
  5. Remove from the oven and de-mould after 5 minutes
To make the lemon drizzle
  1. Whisk the lemon juice with the honey, until well combined. Once the loaf cake has cooled to room temperature, pour over it evenly
  2. Serve your healthy lemon loaf cake in slices with fresh fruits and tea or coffee. Enjoy!
    "Healthy lemon loaf cake - www.kitchenmai.com"

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