Zesty lemon and poppy seed loaf

This classic recipe never fails to disappoint. The moist and delicious loaf is full of zesty lemon and is lovely and moist thanks to the addition of Greek yoghurt and desiccated coconut.  The icing adds a lovely lemon finish on top and is super easy to mix up. You can adjust the thickness of the icing by adding more lemon juice to thin it out, or more icing sugar to thicken the mixture. If you’re serving the cake up for guests, try grating a little extra lemon zest over the top for a pretty finish. Enjoy! 

Ingredients

• 1/4 cup (40g) poppy seeds
• 1/4 cup (60ml) lemon juice
• 125g butter, softened
• 1 cup (220g) caster sugar
• 2 teaspoons lemon rind, finely grated
• 3 eggs
• 1 cup (150g) self-raising flour
• 1/2 cup (75g) plain flour
• 1/2 cup (40g) desiccated coconut
• 1/2 cup (140g) Greek-style yoghurt
  Lemon icing 
• 1 cup (160g) pure icing sugar
• 1 tablespoon lemon juice

Method

1. Preheat oven to 180C. Grease a 10cm x 22cm loaf pan. Line with baking paper. In a small bowl, combine poppy seeds and lemon juice. Set aside to soak for 15 minutes.
2. In a bowl combine butter, sugar and lemon rind. Use an electric beater to beat until creamy. Add eggs one at a time. Beat well after each one. Add combined flour and coconut. Stir well. Add poppy seed mixture and yoghurt. Stir. Spoon in prepared pan.
3. Bake for 1 hour until cooked through. Set aside to cool in pan for 10 minutes. Turn onto wire rack to cool completely.
4. For icing, add icing sugar and lemon juice to a bowl. Mix to make a paste. Spread over cooled cake.