Recipe of Delicious Lemon Poppyseed yoghurt Loaf

Hey everyone, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Lemon Poppyseed yoghurt Loaf. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Lemon Poppyseed yoghurt Loaf Recipe. A Yogurt loaf is one of the most popular cakes to bake in France. It is one of those wonderful classics that is so simple to make It makes for an even moister and zestier loaf, and helps keep it fresher, longer.

You can cook Lemon Poppyseed yoghurt Loaf using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Lemon Poppyseed yoghurt Loaf

1. It’s 1 1/2 cup of sifted cake flour.
2. Prepare 3/4 cup of sugar + 2 tbsp.
3. Make ready of Zest of 1 lemon.
4. Take 1/4 cup of lemon juice.
5. Make ready 50 g of butter.
6. Take 5 tbsp of yoghurt.
7. Make ready 1 tsp of baking powder.
8. Take 3 of eggs.
9. It’s 3 tbsp of milk.
10. Prepare 1 1/2 tsp of vanilla.
11. Make ready 3 tbsp of poppyseeds.

This loaf is essentially the same as the French yogurt lemon loaf with poppyseeds mixed in.It's slightly sweet, sturdy with a nice crumb.What is it about lemon cakes and treats that makes them so popular?Combine the flour, baking powder, salt and poppy seeds in a mixing bowl.

Lemon Poppyseed yoghurt Loaf step by step

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

This loaf is extra moist owing to the use of yogurt instead of butter.Four days later it was still as moist as it was on the day I made it.Given my love for lemon poppyseed, this week's small batch recipe is a little lemon poppyseed loaf.

In another bowl, whisk together the yoghurt, sugar, eggs, lemon zest and vanilla extract.In a bowl, whisk together the icing sugar and lemon juice until smooth.Add the Greek yogurt to the eggs and whisk until the mixture is smooth.Add in the honey, lemon juice, and lemon zest and whisk until well combined.This lemon poppyseed loaf is light and fluffy while perfectly sweet and moist.