Lemon & poppy seed loaf
Recipe by Yeo Valley
75g sunflower oil
150g caster sugar
150g Yeo Valley 0% Fat Lemon & Poppy Seed Yeogurt
3 eggs
200g self-raising flour
2 tsp of baking powder
FOR THE DRIZZLE
Juice of 1 lemon
2 heaped tbsp of granulated sugar
Prep. Time → 20 min
Cook Time → 30 min
1. Whisk together the oil, sugar, Yeogurt and eggs until the sugar dissolves.
Stir in the flour and baking powder then mix thoroughly.
2. Pour into a greaseproof-lined loaf tin and bake at 160°C for 30 -35 mins or until a cocktail stick comes out clean.
3. For the drizzle, stir together lemon and sugar and leave to dissolve for about 10 mins, stirring regularly.
4. Remove the loaf from the oven, prick all over with the cocktail stick then spoon over the drizzle.
desserts, healthy, lemon cake, poppyseed February 15, 2013 16:51
Author Yeo Valley
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