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

Cranberry and Orange Sheet Cake

I love the smell and taste of this flavor combination, so lovely! If you are looking for a simple and delicious sheet cake this might be just what you are looking for.

I still had some cranberries left from Christmas baking and my kids have been eating oranges, I had everything at home to whip this up. I used spelt flour and maple syrup to make it a healthier treat.
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Cranberry and Orange Sheet Cake

Ingredients:

  • 1 cup dried cranberries, chopped
  • 2/3 cup orange juice
  • 1 cup maple syrup
  • 1/3 cup buttermilk
  • 2/3 cup grapeseed oil
  • 4 eggs
  • 3 cups spelt flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 4 tbsp orange zest

-Preheat oven to 350F. Grease and flour a 9 x 13 inch baking pan.

-Soak cranberries in orange juice for 15 minutes.

– In a large bowl mix together flour, baking powder, salt and orange zest.

-In a separate bowl whisk eggs, oil, buttermilk and vanilla, then add the cranberry mixture. Stir in flour until well combined. Fill into the prepared baking pan.

-Bake in preheated oven for 30 – 40 minutes or until tester inserted into middle of cake comes out clean.

-Let cool completely. Cut into squares, decorate with an icing if desired, I used maple syrup and small cranberry pieces and orange zest.

-Can be baked in a smaller sheet pan, a bundt form or muffin tins.
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Enjoy!

Ursula

 

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