Lemon yoghurt poppy seed bread

It’s nice to have something on hand for when that sweet craving kicks in around mid-afternoon. This lovely lemon, yoghurt poppy seed bread loaf is the perfect, light way to satisfy that craving without overdoing it.

With a fresh, zesty glaze, and a soft, cake batter with just the right amount of creaminess from the addition of Greek yoghurt, this is the perfect afternoon tea.  

Ingredients

• 1-1/2 cups plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 1 cup plain Greek yogurt
• 1/2 cup vegetable oil
• 3 large eggs
• 1 large lemon, zested and cut in half
• 1/2 teaspoon vanilla extract
• 2 tablespoons poppy seeds
• 1/2 cup icing sugar

Method

1. Preheat oven to 180C. Spray a loaf tin with nonstick cooking spray and line with baking paper.

2. Combine flour, salt, and baking powder in a medium mixing bowl.

3. In a separate bowl mix sugar, yogurt, vegetable oil, eggs, juice from half of the lemon, lemon zest and vanilla extract with electric beaters until well combined. Add dry mixture and stir until just combined. Stir through poppy seeds.

4. Pour mixture into prepared loaf tin and bake for 45-55 minutes or until a skewer inserted comes out clean. Allow loaf to cool in tin before removing.

5. To make the icing, combine the icing sugar and remaining lemon juice, and drizzle over the cooled loaf.