This lemon and poppy seed cake is so good that I felt the need to share the recipe. It is quick and easy to make and you will have most, if not all of the ingredients in stock.
Zest of two lemons
Zest of one orange
1 1/4 cups of caster sugar
2 large eggs
3/4 cup olive oil
1/2 cup yoghurt
1 1/4 plain flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds (or chia seeds)
3/4 icing sugar
Juice from one lemon
Preheat oven to 170 degrees. Prepare two pound loaf tin by greasing and adding parchment paper
Zest orange and lemons in to a large bowl, add sugar and stir to allow essential oils from the zest to release in to sugar
Add eggs, oil and yoghurt to sugar mixture and whisk until smooth
Add flour, baking powder, baking soda, salt and poppy seeds and stir to incorporate
Pour mixture in to prepared loaf tin and smooth on top
Bake until golden brown; 50 minutes to one hour. To test, a skewer inserted in the centre will come out clean if baked through
Allow cake to cool in the tin for five to ten minutes and turn out on to a wire rack
Prepare the glaze by whisking icing sugar and adding lemon juice.
Once the cake has cooled slightly, pour over glaze.
Allow to cool completely and serve with yoghurt or cream for the ultimate treat. Enjoy!