Delicious Recipes
Lemon and Poppy Seed Yoghurt Cake
Share
Ingredients
For the cake
- 255 g Self-Raising Flour
- 225 g Sugar
- 190 ml Sunflower Oil
- 500 g Glenilen Farm Natural Yoghurt or Glenilen Farm 0% Fat Greek Style Natural Yoghurt
- 1 tbsp Poppy Seeds
- 3 Eggs
For the icing
- 150 g Icing Sugar
- 6 tbsp Lemon Juice (2 Fresh Lemons)
Method
- Line 2 x 1lb loaf tins with parchment paper, and pre heat oven to Fan 180C/Oven 200C/Gas Mark 6.
- Sift the flour and add sugar and poppy seeds.
- In a separate bowl whisk eggs, add oil and blended yoghurt, mix well.
- Add liquid to the dry ingredients and mix gently, just enough so no dry ingredients visible.
- Divide mixture between the 2 tins and bake for 35 mins.
- Cool completely on a wire rack.
- Once completely cool, mix the icing sugar and lemon juice together and add to the cakes.
