poppy seeds

In recent months I've started to move away from baking chocolatey cakes and puddings, and towards more fresh, fruity treats. My key lime pie has been a big hit since I first tried it at our family picnic, and this lemon and poppy seed loaf seems to be following suit! A slice with a cup of tea is a perfect mid-afternoon treat, and doesn't feel too naughty.

You will need:

200g plain flour

100g caster sugar

1 tablespoon poppy seeds (plus a sprinkle extra for luck)

1/2 teaspoon bicarbonate of soda

Zest of one lemon

150g natural yogurt

75g melted butter

1 egg + 1 egg yolk

1 teaspoon vanilla extract

For the icing - 

4 heaped tablespoons icing sugar

1 tablespoon lemon juice

To start, mix together your dry ingredients - flour, sugar, poppy seeds, bicarb of soda, and lemon zest. In another bowl combine the yogurt, melted butter, eggs (remember - one whole egg and one egg yolk, discard the white) and vanilla extract. Once both bowls are well mixed, combine. Spoon the mixture into a lined loaf tin - I love these loaf liners, they make life lots easier! Bake for 35-40 minutes or until a knife comes out clean, at 180C.

When cooked, transfer to a wire rack to cool. While still warm, ice your loaf by mixing the icing sugar with one tablespoon of the juice from the lemon you zested earlier. It is quite sharp, so use less lemon juice if you'd prefer.

The yogurt keeps this loaf really moist and light for days - enjoy!