Lemon Yoghurt Poppyseed Cake

Whet your appetite with this deliciously moist and zesty lemon cake.

I’ve been a busy Lizzy creating recipes for my upcoming lunchbox ebook (we start shooting it next week, eeek!) but with an abundance of lemons and poppyseeds, I decided it was time to create a new simple cake recipe for the blog while I was at it.

This cake is deliciously tangy and lovely and moist due to the yoghurt and olive oil.

It’s bright, tangy taste pairs perfectly with a good dollop cream and sweet, tart berries.

Lemon Yoghurt Poppyseed Cake
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2 cups spelt flour
  2. 2 tsp baking powder
  3. 1 cup desiccated coconut
  4. 2-3 tablespoons poppyseeds
  5. ¾ cup rapadura sugar
  6. 3/4 cup olive oil
  7. 2 eggs
  8. 1 cup yoghurt
  9. ¼ cup lemon juice
  10. zest of 2 lemons
  11. 1 tsp vanilla essence
Notes
  1. Preheat oven to 180 degrees celsius
  2. Grease and line a loaf tin or square tine with baking paper
  3. Place the flour, baking powder, coconut, poppy seeds and rapadura sugar into a large bowl and mix to combine creating a well in the centre.
  4. Place the oil, eggs, yoghurt, lemon juice, lemon zest and vanilla into a jug and whisk to combine.
  5. Pour the wet ingredients into the well of the dry and mix until just combined
  6. Bake for 40-50 minutes or until a skewer inserted removes cleanly. Allow to cool for 5 minutes or so in the tin before removing it to cool completely on a wire rack.
  7. Best served with cream and berries.
Brenda Janschek Health & Lifestyle https://brendajanschek.com/
If you know someone who could use some wholefood recipes please share this recipe with them. Feel free to share my FREE breakfast ebook below  too : – )

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Here are a couple other easy cake recipes you might like – Cardamon Spice Cake or my Gluten-Free Brownie Cake.

Bren x

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Your thoughts on this post

2 Comments   

  1. Tania

    Hi Brenda 🙂 Looks delish!
    Would this freeze ok? & do you think it might work for muffins?
    Thanks in advance
    Tania

    • Brenda Janschek

      I haven’t frozen it but can’t see why not! Muffins would be perfect, just reduce cooking time. Enjoy!

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