Lemon Poppyseed Loaf Cake

Lemon Poppyseed Cake

• 225g granulated sugar
• 275g all-purpose flour
• 60g almond meal
• Zest of 3 lemons
• 12g poppy seeds
• 1 tsp baking powder
• ¼ tsp baking soda
• Salt
• 135g freshly squeezed lemon juice
• 130g vegetable oil
• 125g full-fat Greek yoghurt, at room temperature
• 3 eggs
• 1 tsp vanilla

Lemon glaze:

• 50gr icing sugar
• 1tbsp lemon juice

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1. Add the zest of 3 lemons to the sugar and rub this between your fingers. This will help the lemon zest to release its oils and flavour into the sugar and set aside
2. Add your eggs, oil, lemon juice, yoghurt and vanilla to a large mixing bowl and whisk until combined 
3. In another bowl, mix together your flour, almond flour, poppy seed, lemon sugar, salt, baking powder and soda
4. Add the dry ingredients into your wet and mix until just combined
5. Pour your batter into a buttered and lined loaf pan and bake at 160c for 50-60 minutes or until a toothpick comes out clean. Be careful not to overbake your cake
6. Leave the cake to cool 
7. Mix your icing sugar and lemon juice until a smooth glaze, brush this over your cake and leave to harden
8. Slice your cake and enjoy!

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