Lemon Poppy Seed Yogurt Loaf Cake

Ingredients

• Dry mixture

  250 g all-purpose flour

  plain flour, not self-rising

• 8 g double-acting baking powder

  regular sodium-containing baking powder

• 2 g fine table salt

  for the batter

• 15 g poppy seeds

  plain culinary poppy seeds

• Yogurt and lemon mixture

  150 g whole eggs

  without shells, about 3 large eggs

• 180 g plain whole-milk yogurt

  regular unsweetened yogurt, not Greek

• 180 g granulated sugar

  for the batter

• 90 g canola oil

  plain neutral-flavoured oil; no extra pan grease

• 6 g fresh lemon zest

  finely grated yellow outer peel only

• 40 g fresh lemon juice

  strained, for the batter

• Lemon glaze

  100 g powdered sugar

  sifted; regular confectioners sugar

• 15 g fresh lemon juice

  strained, for the glaze

Directions

1. Prepare the pan and dry mixture

   Heat the oven to 350°F (180°C) conventional, or 320°F (160°C) fan. Line the base and all four sides of a 23 × 13 × 7 cm metal loaf pan with baking parchment, leaving an overhang on the long sides; use no extra grease. Whisk 250 g flour, 8 g baking powder, 2 g salt and 15 g poppy seeds in a large bowl until evenly distributed.

2. Whisk the yogurt mixture and fold the batter

   In a second bowl, whisk 150 g egg, 180 g yogurt and 180 g granulated sugar until combined. Whisk in 90 g canola oil, 6 g lemon zest and 40 g lemon juice. Pour into the dry mixture and fold with a spatula just until no dry flour remains; scrape the base of the bowl without beating for several minutes. Transfer all batter to the lined pan and level the top. Do not taste the raw batter; raw flour and eggs can carry harmful germs.

3. Bake and cool the loaf completely

   Bake on the middle rack for about 50–60 minutes. Start checking at 50 minutes: a skewer inserted into the deepest centre should come out clean or with a few dry crumbs, not wet batter, and the top should feel set. If the top colours too quickly after about 35 minutes, cover loosely with foil. Continue baking if the centre is still wet. Rest in the pan for 10 minutes, then lift out by the parchment and remove the paper. Cool on a rack for about 2 hours, or longer until the centre and base are completely cool.

4. Glaze and cut twelve slices

   Whisk 100 g sifted powdered sugar with 15 g lemon juice until smooth. The glaze should spread slowly rather than run like water. Spoon all glaze over the completely cooled loaf, allowing a few drips down the sides; use a small spatula to scrape the bowl so the measured glaze is retained. Let it set for about 20 minutes. Cut the entire loaf into twelve equal slices, including both ends. No additional seed or zest topping is included.