Easiest Way to Make Lemon Drizzle Loaf Cake Recipe Mary Berry

Lemon Poppy Seed Loaf

I simply filled my tins to roughly 2/3rd full and reduced my baking time.

Recipe Summary Lemon Poppy Seed Loaf

This has a nice fresh lemon flavor. Makes nice muffins, also.

Ingredients | Lemon Drizzle Loaf Cake Recipe Mary Berry

3 cups all-purpose flour

1 ½ teaspoons baking soda

¾ teaspoon salt

¾ cup butter, softened

2 cups white sugar

3 eggs

½ cup lemon juice

¾ cup plain yogurt

3 tablespoons lemon zest

½ cup poppy seeds

Directions

Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.

Sift together flour, baking soda, and salt. Set aside.

In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.

Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.

Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

Info | Lemon Drizzle Loaf Cake Recipe Mary Berry

Servings: 24 Yield: 2 - 9x5 inch loaves

TAG : Lemon Poppy Seed Loaf

Desserts, Fruit Dessert Recipes, Lemon Dessert Recipes,