Whether its for afternoon tea, lunch box snacks or a dessert this lemon poppy seed loaf cake will never fail you.
Serves1010
Cook time1 hr1 hour
Prep time20 mins20 minutes, (+ 15 mins soaking & 10 mins cooling time)
(+ 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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
Step 2
Combine the poppy seeds and lemon juice in a small bowl. Set aside for 15 mins to soak.
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.
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.
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.
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