Lemon Poppy Seed Yogurt Loaf Cake
This lemon poppy seed loaf is moist, citrusy, and easy to make, finished with a simple lemon icing for extra brightness and flavour.
Equipment
- 9x5-inch loaf pan
- mixing bowls
- electric mixer or hand mixer
- spatula, whisk
- measuring cups and measuring spoons
- cooling rack
Ingredients
- 1 1/2 cups (175g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp fine salt
- 2/3 cup (150g) unsalted butter, softened plus extra for the pan
- 3/4 cup (150g) white sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp poppy seeds
- 1/2 cup (130g) plain yogurt
- 2 tbsp fresh lemon juice
- 1/2 cup (60g) powdered sugar
Instructions
- Preheat the oven to 350°F (180°C).Generously butter a 9x5-inch (900g) loaf pan, then dust it lightly with flour. Tap out the excess.
- In a large bowl, beat the softened butter and sugar together with a mixer until light, pale, and fluffy.Add the eggs one at a time, mixing well after each addition.Mix in lemon juice and yogurt until combined. Sift in the flour, baking powder, and salt. Add in lemon zest and poppy seeds.
- Using a spatula, fold the flour mixture into the yogurt mixture until smooth. Avoid overmixing to keep the loaf tender. Transfer the batter into the prepared loaf pan and smooth the top.
- Bake for about 50 minutes, or until a skewer inserted in the center comes out clean.Let the loaf cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice until smooth and slightly thick but pourable.Drizzle over the cooled loaf.