Lemon Poppy Seed Yoghurt Loaf; a true love affair
Summer is here, and I like nothing more than simple desserts. It’s also my first time sharing a recipe of mine on here, and I’m simply celebrating by stuffing my face with this loaf.
This is a little different to what I usually post, but it is also something that I love and have grown up with, so it only makes sense that I share something I make quite a lot.
I love a lemon and poppy seed combination. Citrus desserts aren’t everyone’s cup of tea, such as my siblings, but they are certainly mine. So, when I make this, I get to enjoy every bite. I am not one for the icing on top, I prefer a lemony sweet syrup that seeps in as your loaf cools, and then enjoyed any time of day. It is more a moist (everyone’s favorite word) sweet bread than cake. This loaf packs a punch with the citrus flavors, but balanced out by the oilseed of poppy’s. This one is so easy, I make it often. I’m also terrible at breakfast, I can sometimes forego the most important meal of the day or simply forget, and having a slice of something like this actually saves the day for me. Most may cringe at that and think I’m totally unhealthy, but to be honest, cake is cake, and yes, sometimes I have it for breakfast. I’m doing alright. I could go into all the history of lemons and poppy seeds, but who am I kidding, we really want this recipe and perfect timing for the long weekend! You can also check out the quick video on my Instagram page under my Highlights.
Ingredients
3 tbsp poppy seeds
3 tbsp whole milk
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
zest of 2 lemons
3/4 cup whole fat plain Greek yoghurt (this works best)
1 cup granulated sugar
2 large eggs (at room temp)
1/3 cup neutral oil
2 1/2 tbsp fresh lemon juice (approx juice of 1/2 lemon)
1/2 tsp vanilla extract
Lemon Syrup
1/4 cup granulated sugar
1/4 cup fresh lemon juice (approx juice of 1 lemon)
Method
Preheat the oven to 350F. Lightly grease a loaf pan and dust with flour. Shake excess off.
In a small pan, heat the milk and poppy seeds (something I learnt from google, which funnily enough does work, because their flavoring compounds are easily released during baking, and it helps soften their tougher outer shell). Once it starts to simmer or smoke, remove from the heat and set aside. Let cool, as you prepare the batter.
In a medium bowl, whisk together the dry ingredients of flour, baking powder and salt. Set aside.
In a large bowl, whisk together the remaining ingredients of yoghurt, sugar, lemon zest and juice, eggs, neutral oil, and vanilla extract. Add in the milk & poppy seed mixture, and whisk until well combined.
Gently fold in the flour mixture with a spatula, until just combined (do not over stir, and it will look lumpy — do not worry).
Pour batter into your prepared loaf tin, and bake for 40-45mins until set and a cake tester (or toothpick) comes out clean.
While loaf is baking, prepare the lemon syrup. Heat the sugar and lemon juice in a small pan till the sugar is completely dissolved. Immediately pour over the baked loaf when removed from the oven.
Let set and cool (if you can wait!), before serving. Enjoy!
