Lemon Poppy Seed Tea Cake

Lemon Poppy Seed Loaf

Yields 1 loaf

200 g plain flour

100 g caster sugar

1 tbs poppy seeds

½ tsp bicarbonate of soda (baking soda)

1 tbs grated lemon zest

150 g plain yoghurt

75 g butter, melted

1 egg, beaten

1 egg yolk, beaten

 1 tsp vanilla extract

1.     Preheat the oven to 180 C°.  Prepared the loaf pan with butter

2.     In a bowl, combine the four, sugar, poppy seeds, bicarb and lemon zest

3.     With the remaining wet ingredients combine in another bowl.  Slowly stir in the dry ingredients until just moistened

4.     Spoon into the loaf pan and bake for 30-35 minutes.  To make sure its done use a skewer and insert it into the cake, if it comes out clean then the loaf is done.

5.     Cool for five minutes

For a wonderful glaze:

 Combine 8 tbs sugar with 1 tbs lemon juice, 1 tsp lemon zest, and 1 tsp vanilla extract.

Drizzle over the warm cake when it has cooled

Note: Next time I make this I am going to try doing this with orange zest and poppy seeds!
In this recipe I used my scale and let me tell you it makes a huge difference!

Recipe courtesy of Allrecipies.co.uk