Lemon Poppy Seed Tea Loaf Cakes

    Lemon Poppy Seed Tea Loaf Cakes


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    This is an easy recipe for two lovely lemon and poppy seed loaves. The yoghurt helps to keep these cakes deliciously moist! Enjoy as is with a cuppa, warm with butter. Or you can top these with a lovely lemon drizzle icing.

    Serves: 10 

    • 200g plain flour
    • 100g caster sugar
    • 1 tablespoon poppy seeds
    • 1/2 teaspoon bicarbonate of soda
    • 1 tablespoon grated lemon zest
    • 150g natural yoghurt
    • 75g butter, melted
    • 1 egg, beaten
    • 1 egg yolk, beaten
    • 1 teaspoon vanilla extract, or essence

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 180 degrees. Butter two small loaf tins.
    2. In a bowl, combine the flour, sugar, poppy seeds, bicarb soda and lemon zest.
    3. Combine the yoghurt, butter, egg, vanilla. Stir into the dry ingredients until just moistened.
    4. Spoon into the prepared loaf tins and bake for 35-40 minutes or until a skewer inserted near the centre comes out clean. Cool for 5 minutes before removing from tins to wire racks.

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