Lemon-Lime Yoghurt Poppyseed Cake

I've had a request from Sarah, a lovely follower on my Facebook page, for a recipe I made this morning for a Lemon-Lime Yoghurt Poppyseed Cake.  She was fortunate enough to have been given a whole pile of lemons and limes and was looking around for recipes.  This recipe will only use up one lemon and one lime, so for those of us not so fortunate, it is still extremely accessible.

I based the recipe on this one.

Lemon-lime Yoghurt Poppy Seed Cake 

Ingredients
210 grams plain flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon poppy seeds
200 grams raw sugar
1 lemon, juiced and zested
1 lime, juiced (if desired) and zested
120 grams thick plain yoghurt
3 eggs
1 teaspoon vanilla extract
100 grams grapeseed oil
 
Method
1. Preheat oven to 160ºC. Grease and line a loaf pan.
2. Place sugar, lemon juice (and/or lime juice) and zests in TM bowl and grind on speed 10 for 5 seconds. Scrape down sides and repeat.
3. Add the yogurt, eggs, vanilla and oil and mix for 10 seconds on speed 6. Add the flour, baking powder, salt and poppy seeds to the TM bowl and mix using interval speed for 10 seconds.
4. Pour the batter into prepared pan and bake for 50 minutes or until a skewer inserted into the centre of the cake comes out clean.

Tweet

Pin It