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Lemon Yoghurt Poppyseed Cake

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


  • 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


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.