20180603_lemon poppyseed loaf
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Lemon Poppy seed loaf

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20180603_lemon poppyseed loaf

Lemon Poppy seed loaf

Ingredients
  

  • ¼ cup poppy seeds
  • 60 ml lemon juice
  • 125 grams butter softened
  • 220 grams caster sugar
  • 2 tsp lemon rind finely grated
  • 3 eggs
  • 150 grams self raising flour
  • 75 grams plain flour
  • ½ cup desiccated coconut
  • ½ cup Greek style yoghurt
  • Lemon zest to decorate

Instructions
 

  • Pre-heat oven 180C Grease and line the sides of a 10 cm x 22 cm loaf pan, allowing the sides to hang over. Combine the poppy seeds and lemon juice in a small bowl. Set aside for 15 mins.
  • Use an electric mixer, cream the butter and sugar and lemon zest until light and creamy. Add eggs one at a time beating well after each addition. Add combined flours and coconut and stir to combine. Add poppy seed mix and yoghurt and stir to combine, Spoon into the prepared pan and smooth the surface.
  • Bake for 1 hour or when a skewer is inserted comes out clean.Turn out onto a cake rack to cool completely. Make a runny lemon icing and use a knife to spread over the top of the cake. Sprinkle with lemon zest. Set aside until icing is set.

Notes

Lemon icing
1 cup pure icing sugar
1 tbsp lemon juice

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