Having a well stocked pantry is great however when it is running a bit low and a few items need to be replenished and one forgets to; then some kitchen know how and calling upon other possible ingredients out of frustration is a must, especially when one is half way through the recipe. Despite my quick substitutions a delicious lemon poppyseed loaf was achieved. The drizzle icing was an afterthought. Great with a cup of tea or in a packed lunch this lemon poppy seed loaf is easy to make and superb.
Lemon Poppyseed Loaf
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3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup butter, softened
3/4 cup white sugar
1/2 cup coconut sugar
3 eggs
1/2 cup freshly squeezed lemon juice
1 cup plain low fat greek yoghurt
grated lemon rind of 4 lemons
1/3 cup poppy seeds
Notes: I only had 1/2 cup of greek yoghurt so I used 1/2 cup of low fat sour cream to make the 1 cup of dairy (greek yoghurt). I was only able to add 2 eggs, that is all I had. With the one egg missing the loaf still turned out, the batter was thick, regardless it went unnoticed. You probably could cut the sugar down to 1 cup and just equally halve the white and coconut sugar.
Preheat the oven to 350ºF (175ºC). Grease and flour 2 loaf tins. I have a wide and somewhat tall loaf pan so I just needed to grease 1 loaf pan. I made muffins with the small amount of remaining batter left.
In a medium bowl blend the flour, baking soda, and salt together. Then set aside.
In a large bowl blend the butter and sugar until light and fluffy. Then beat in the eggs one at a time. Once all the eggs have been added to the butter and sugar mixture; add the lemon rind and give a stir.
In a separate bowl carefully mix the yoghurt, and or sour cream and lemon juice together and add alternately with the flour mixture into the butter mixture. Mixing until just blended. Add the the poppy seeds and stir until distributed nicely. Pour the batter into prepared tins. Smooth the tops.
Pop in the preheated oven and bake for about 50 minutes or until browned and a knife inserted in the centre comes out clean. Let cool on wire racks for about 15 minutes before turning out of pans.
Once cooled the cake is ready for some drizzle icing if you wish. The drizzle icing is a simple one. About 1 cup of icing sugar mixed with some lemon juice or water to make a runny paste. Drizzle over cake to completely cover the top, letting the icing drip down the sides, and before the drizzle icing sets grate some more lemon rind on top.
