Lemon Poppy Seed Loaf cake

Pair your afternoon cuppa with this delicious lemon and poppyseed cake.

The ingredient of Lemon Poppy Seed Loaf Cake

• 1 4 cup 40g poppy seeds
• 1 4 cup 60ml lemon juice
• 125g butter softened
• 1 cup 220g caster sugar
• 2 teaspoons lemon rind finely grated
• 3 coles brand australian free rangeu00a0eggs
• 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
• 1 cup 160g pure icing sugar
• 1 tablespoon lemon juice

The Instruction of lemon poppy seed loaf cake

• preheat oven to 180c grease and line the base and sides of a 10cm xu00a022cm loaf pan allowing the sides to overhang
• combine the poppy seeds and lemon juice in a small bowl set aside for 15u00a0mins to soak
• use an electric mixer to beat the butter sugar and lemon rind in au00a0bowl until pale and creamy add the eggs 1 at a time beating well after each addition add the combined flour and coconut and stir tou00a0combine add the poppy seed mixtureu00a0and yoghurt and stir to combine spoon into the prepared pan and smooth the surface
• 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
• to make the lemon icing combine the icing sugar and enough lemon juiceu00a0to make a runny paste use au00a0knifeu00a0to spread over the top of the cake sprinkle with lemon zest setu00a0aside until icing is set

Nutritions of Lemon Poppy Seed Loaf Cake

calories: 396 979 calories
calories: 17 grams fat
calories: 8 grams saturated fat
calories: 57 grams carbohydrates
calories: 40 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 199 milligrams sodium
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calories: nutritioninformation