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Lemon poppy seed loaf cake

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  • Serves10
  • Cook time1 hour
  • Prep time20 minute, + 15 mins soaking & 10 mins cooling time
Lemon poppy seed loaf cake

Whether its for afternoon tea, lunch box snacks or a dessert this lemon poppy seed loaf cake will never fail you.

Ingredients

  • 1/4 cup (40g) poppy seeds
  • 1/4 cup (60ml) lemon juice
  • 125g butter, softened
  • 1 cup (220g) caster sugar
  • 2 tsp finely grated lemon rind
  • 3 Coles Brand Australian Free Range Eggs
  • 1 cup (150g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/2 cup (40g) desiccated coconut
  • 1/2 cup (140g) Greek-style yoghurt
  • Lemon zest, to decorate

Lemon icing

  • 1 cup (160g) pure icing sugar
  • 1 tbs lemon juice

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

Method

  1. Step 1

    Preheat oven to 180°C. Grease and line the base and sides of a 10cm x 22cm loaf pan, allowing the sides to overhang.

  2. Step 2

    Combine the poppy seeds and lemon juice in a small bowl. Set aside for 15 mins to soak.

  3. Step 3

    Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour and coconut and stir to combine. Add the poppy seed mixture and yoghurt and stir to combine. Spoon into the prepared pan and smooth the surface.

  4. Step 4

    Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool. Turn onto a wire rack to cool completely.

  5. Step 5

    To make the lemon icing, combine the icing sugar and enough lemon juice to make a runny paste. Use a knife to spread over the top of the cake. Sprinkle with lemon zest. Set aside until icing is set.

Recipe tip

Love lemony desserts? Try a simple lemon drizzle cake for a classic take – no poppy seeds, just bright citrus flavour and a sweet, tangy glaze.

    Lemon poppy seed loaf cake

    Lemon poppy seed loaf cake
    • Serves10
    • Cook time1 hour
    • Prep time20 minute, + 15 mins soaking & 10 mins cooling time
    Ingredients
    • 1/4 cup (40g) poppy seeds
    • 1/4 cup (60ml) lemon juice
    • 125g butter, softened
    • 1 cup (220g) caster sugar
    • 2 tsp finely grated lemon rind
    • 3 Coles Brand Australian Free Range Eggs
    • 1 cup (150g) self-raising flour
    • 1/2 cup (75g) plain flour
    • 1/2 cup (40g) desiccated coconut
    • 1/2 cup (140g) Greek-style yoghurt
    • Lemon zest, to decorate

    Lemon icing

    • 1 cup (160g) pure icing sugar
    • 1 tbs lemon juice
    Method

    1. Step 1

      Preheat oven to 180°C. Grease and line the base and sides of a 10cm x 22cm loaf pan, allowing the sides to overhang.

    2. Step 2

      Combine the poppy seeds and lemon juice in a small bowl. Set aside for 15 mins to soak.

    3. Step 3

      Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour and coconut and stir to combine. Add the poppy seed mixture and yoghurt and stir to combine. Spoon into the prepared pan and smooth the surface.

    4. Step 4

      Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool. Turn onto a wire rack to cool completely.

    5. Step 5

      To make the lemon icing, combine the icing sugar and enough lemon juice to make a runny paste. Use a knife to spread over the top of the cake. Sprinkle with lemon zest. Set aside until icing is set.