Lemon Poppy Seed Loaf

This recipe is going straight to the top of my "easy-but-oh-so tasty-recipes" to whip out when guests are coming over. It's perfect for morning or afternoon tea or as a treat for the lunchbox. And it freezes well too! Trust me, you are going to want to make this Lemon Poppy Seed Loaf  over and over again. Promise.

Soft and fluffy Lemon Poppy Seed Load made with fresh lemons.

Ingredients:

• 120ml vegetable oil
• 250g caster sugar
• 1 tsp lemon extract
• 2 large eggs
• 3 tbsp lemon juice, freshly squeezed
• zest of one lemon
• 210g plain flour
• 2½ tsp baking powder
• 2 tbsp poppy seeds
• 120ml greek yoghurt
• 60ml milk

Lemon glaze:

• 60g icing sugar
• 2 tsp lemon juice

Method:

Preheat oven to 180ºC/160ºC for fan assist oven. Grease and a 9x5 inch rectangular loaf pan with baking paper.

In a large mixing bowl, add oil, sugar, lemon extract, eggs, lemon juice and zest. Whisk briefly to combine.

Add flour, baking powder, poppy seeds and yoghurt. Start to stir and then add the milk. Gently mix until combined. Be careful not to over mix.

Add the batter to the prepared tin. Bake loaf for about 50 minutes or until a skewer inserted in the middle of the loaf comes out clean. If you find the top of the loaf is browning too much, simply add a piece of aluminium foil over the top towards the end of baking.

To make the glaze: Stir together icing sugar and lemon juice. If the glaze is too thick, add an extra teaspoon of lemon juice. Drizzle over the cake once it is completely cooled and serve.