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Lemon & Poppy Seed Loaf

Yields1 ServingPrep Time10 minsCook Time45 minsTotal Time55 mins

Delicious light spongey cake!
Based on the recipe by amazing School Night Vegan.

 110 ml Sunflower oil
 150 g Vegan yoghurt
 100 ml 'Milk'
 50 ml Lemon juice
 ½ tsp Lemon extract (or vanilla if don't have lemon)
 250 g Plain flour
 1.50 tsp Baking powder
 0.50 tsp Baking soda
 0.25 tsp fine sea salt
 1 tbsp corn flour
 220 g sugar (I used half golden castor and half soft brown)
 1 lemon
 1 tbsp Poppy seeds
1

Preheat oven to 175 C and line a loaf tin with greaseproof paper

2

Blend together oil, yoghurt, milk, lemon juice and extract with immersion blender (or whisk if no blender)

3

Sieve together both flours, baking powder and soda and salt and mix thoroughly

4

In a separate bowl, add lemon zest to sugar and rub together with fingertips so the sugar smells fragrant and lemony then add wet ingredients and whisk until sugar dissolved and smooth

5

Add wet mixture to dry mixture and stir gently until just combined and no lumps, then add poppy seeds.

6

Pour batter into loaf tin and bake for 40 minutes. Test with toothpick and if necessary cook for 5 extra minutes until toothpick comes out clean

7

Optional topping:
I prefer the loaf without a topping as it tastes amazing but if you like your cakes a bit sweeter, you can make a lemon glaze with 300g icing sugar and 40ml lemon juice. Ensure the cake has fully cooled (and ideally refrigerated for 20 mins) before pouring on.

Nutrition Facts

Servings 1