Lemon Poppyseed yoghurt Loaf Recipe

Name: Lemon Poppyseed yoghurt Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup sifted cake flour; 3/4 cup sugar + 2 tbsp; 1/4 cup lemon juice; 50 g butter; 5 tbsp yoghurt; 1 tsp baking powder; 3 eggs; 3 tbsp milk; 1 1/2 tsp vanilla; 3 tbsp poppyseeds

Servings: persons

1
Preheat the oven to 175.
2
In a large bowl sift together the flour with baking powder and mix it with the sugar, lemon zest, sugar and poppyseeds.
3
Set aside
4
In a medium bowl beat together the eggs vanilla and milk for 1 min or until well combined.
5
In another small bowl combine the yoghurt and butter.
6
Now this is the easy part.
7
Just dunk your egg mixture in the dry ingredients in 3 additions.
8
Keep mixing at medium/high speed then add your lemon juice and lastly your butter/yoghurt mixture until you get a thick batter.
9
Grease your loaf pan and pour the batter in and leave in the oven for 55-60mins.
10
Enjoy :)

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cup sifted cake flour, 3/4 cup sugar + 2 tbsp, 1/4 cup lemon juice, 50 g butter, and more.

Yes, Lemon Poppyseed yoghurt Loaf falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppyseed yoghurt Loaf

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