Lemon & poppy seed loaf cake

Method

1. 1

   Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar together with an electric whisk until pale and fluffy. Crack in the eggs, one at a time, beating well after each addition. Fold in the lemon zest, poppy seeds and yogurt, followed by the flour and a small pinch of salt, until you have a smooth batter.

2. 2

   Scrape the batter into the tin and level the surface. Bake for 50 mins or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.

3. 3

   If you want to ice it, mix the icing sugar and lemon juice until it’s a thick but drizzly consistency. Spoon over the top of the cake, allowing it to drizzle down the sides, and leave to set before slicing. Scatter over the pared zest to decorate, if you like. Will keep for up to three days in a cake tin.

Nutrition

calories

310 calories

fatContent

15 grams fat

fiberContent

1 grams fiber

sugarContent

26 grams sugar

sodiumContent

0.5 milligram of sodium

proteinContent

4 grams protein

carbohydrateContent

40 grams carbohydrates

saturatedFatContent

9 grams saturated fat

Indicative values from the source, for the original recipe.

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