Name: Lemon & Poppy Seed Loaf
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1
Ingredients: 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

AuthorElisa Booker

RatingDifficultyBeginner

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

Yields1 Serving

Prep Time10 minsCook Time45 minsTotal Time55 mins

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

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

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

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

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

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

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

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.

CategoryCakes and Baking

Ingredients