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

Brenda Janschek
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

Ingredients
  

  • 2 cups spelt flour
  • 2 tsp baking powder
  • 1 cup desiccated coconut
  • 2-3 tablespoons poppyseeds
  • ¾ cup rapadura sugar
  • 3/4 cup olive oil
  • 2 eggs
  • 1 cup yoghurt
  • ¼ cup lemon juice
  • zest of 2 lemons
  • 1 tsp vanilla essence

Notes

Preheat oven to 180 degrees celsius
Grease and line a loaf tin or square tine with baking paper
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.
Place the oil, eggs, yoghurt, lemon juice, lemon zest and vanilla into a jug and whisk to combine.
Pour the wet ingredients into the well of the dry and mix until just combined
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.
Best served with cream and berries.
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 : – )

If you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek or #brendajanschek,  I’d love to see what you make! 

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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