Lemon Poppy Seed Tea Loaf Cakes

    Recipe Picture:Lemon Poppy Seed Tea Loaf Cakes
    3

    Lemon Poppy Seed Tea Loaf Cakes

    (11)
    50min


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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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (10)

    by
    4

    This is a great recipe easy and quick, a very moist cake, must be the yoghurt. I have used the same recipe to make muffins which also come out really well. Also substituted the lemon and poppy seed with banana, blueberries and pineapple and it works really well with all of them. I'm thinking next I might lower the amount of sugar and maybe add a bit of bran to make them healthier as we are eating a lot of them!  -  24 Feb 2012  (Review from Allrecipes UK & Ireland)

    by
    4

    Something else. I made this in a bread maker, * 150g plain flour, sifted * 1 ½ tsp baking powder * 150g caster sugar * 3tbsp poppy seeds * Zest of one unwaxed lemon * 3 eggs * 100ml olive oil * 100ml plain yoghurt set to the cake setting and then when it had finished I left it in the pan, in the oven. I stabbed the top of the loaf several times with a skewer then poured over the glaze and came back 10 minutes later. So moist, it can't be beat!  -  10 Mar 2011  (Review from Allrecipes UK & Ireland)

    by
    3

    I made this last week, but there was not enough mixture for two loaves, as they did not rise. What should I have done?  -  07 Aug 2011  (Review from Allrecipes UK & Ireland)

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