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
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