Recipe: Lemon & Poppyseed Loaf Cake.

If you love lemon (& cake) this recipe is for you.
I recently bought some cup measures and I can finally start on the hundreds of american recipes I have saved that require cups!! I am excited! (I know you can convert cups & I have tried but it always turns out wrong for me)
I absolutely love lemon ANYTHING, lemon muffins are my favourite thing at the moment so I just had to try and make my own lemon creation. In hindsight this loaf cake was way too big for just us two and I should have halved the mixture. It would also make great muffins if you don’t have a loaf tin or fancy making a giant loaf! Adapt as you please, do your own thing 😉
Instead of traditional icing I used a lemon syrup to pour over the cake and soak in for extra tart lemon goodness. You could then pour a lemon icing on top to make it look extra pretty but I didn’t feel like it this time.
Ingredients:
1 & 1/2 cups plain flour
2 teaspoons baking powder
a pinch of salt
1 cup plain yogurt (but I bet lemon would be good!)
3/4 cup sugar
3 eggs
zest of two lemons
half a teaspoon of vanilla extract
1/2 cup oil (I used a mix of coconut and grapeseed as that’s all I had but vegetable is good)
1 tablespoon poppy seeds
For the syrup:
1/4 cup sugar
1/4 cup lemon juice
Method:
 
Preheat the oven to 180 and grease your loaf tin or get your muffin cases ready.
Sift together the flour, baking powder and salt into a bowl then get a second, larger bowl and whisk your yogurt, sugar, lemon zest, eggs and vanilla together.
Slowly incorporate the dry ingredients into the wet, when combined add the oil and poppy seeds and give it a really good stir.
Pour the mix into the greased tin and bake for 50 minutes or until a knife comes out clean from the centre of the cake.
Meanwhile cook the lemon juice and sugar over a medium heat until the sugar has fully dissolved. Set aside to cool.
When the cake is done leave it to cool for 10 minutes in the tin then remove and place on a wire rack over a shallow bowl or plate. Pour the lemon sugar mix over the cake slowly and allow to soak in and  the cake to fully cool.
(original recipe adapted from here)

If I actually liked tea this would make a great accompaniment I guess, a nice slice of cake and a cup of tea, it just sounds nice! Instead I had a glass of water, so swish!
This cake is really moist and quite dense (but I think that’s because I didn’t have a sieve to sift my flour… woe is me) and super lemon-y when you get a bit with some syrup on!

Do you like lemon cakes?
I think next I’m going to try making some cinnamon rolls or super chewy toffee cookies!

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