Lemon Poppyseed Loaf Cake

Happy September!

After some technical difficulties I’m finally able to post this lemon poppyseed loaf cake recipe, I know it’s time to get out all the fall spices but I just really had to share this one!!! I love lemon flavor in baked goods and this cake is just super delicious!

Lemon Poppyseed Loaf Cake

  • 2 cups white spelt flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup honey
  • 1/2 cup olive oil
  • 1/3 cup plain unsweetened yoghurt, (I used plant based)
  • Juice of 1 large lemon
  • Zest of 2 large lemons
  • 2 tsp vanilla extract
  • 1/4 cup poppy seeds

– Line a 30 cm loaf pan with parchment paper. Preheat the oven to 350 F.

– In a large bowl add all the dry ingredients; flour, baking powder, salt and poppy seeds, mix well.

– In a separate smaller bowl whisk together the oil, honey, yoghurt, vanilla, lemon juice and zest.

– Pour the wet ingredients into the bowl with the dry ingredients and mix together until well combined.

– Fill into prepared loaf pan.

– Bake in preheated oven for about 45 minutes or until tester inserted into centre of cake comes out clean.

– Optional but really tasty: Glaze the still hot cake with a lemon and honey, or lemon and icing sugar glaze.

– Let cool completely before cutting. The lemon flavor will be even more intense the following day.

Enjoy!

Ursula

xo

Lemon Nectarine Loaf Cake

I’ve been looking forward to peach and nectarine season here in Ontario Canada! So happy to be able to buy fresh and locally grown fruit. I was about to make a lemon loaf cake and since I had a few nectarines left, decided to dice them up and add into the batter. It turned out so delicious!!!

Lemon Nectarine Loaf Cake

Ingredients:

  • 2 cups white spelt flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup honey
  • 1/2 cup olive oil
  • 1/3 plain unsweetened coconut dairy free yogurt
  • juice of 1 large lemon
  • zest of 2 large lemons
  • 2 tsp vanilla extract
  • 2 – 3 nectarines, cut into small pieces

-Preheat oven to 350 F. Line a 30 cm loaf pan with parchment paper.

-In a large bowl, stir together flour, baking powder and salt.

-In a separate bowl whisk together, honey, oil, yogurt, lemon juice, zest and vanilla extract. Whisk into the dry ingredients until well combined, fold in the nectarine pieces.

-Fill the batter into the prepared loaf pan.

-Bake for 45 minutes or until tester inserted into centre of cake comes out clean.

-Optional: pour a lemon glaze onto the still warm cake. (I used lemon juice and icing sugar)

(Feel free to use plain Greek style yogurt instead of plant based)

Let me know if you give it a try!

Enjoy!

Ursula

xox