Method
Step 1:
Preheat oven to 160°C. Cream the butter and Truvia together with a hand held mixer, once light and fluffy add in the oil, eggs, yogurt and lemon zest. Beat well until smooth.
Step 2:
In a separate bowl add the flour, baking powder and poppy seeds, mix well.
Step 3:
Add the dry mixture to the wet mixture and beat well until smooth. Pour into a greased/lined loaf tin and bake until a toothpick inserted into the centre comes out clean.
Step 4:
To make the glaze, heat the lemon juice and honey gently in a pan, once fully incorporated pour over the warm loaf that is still in the loaf tin, letting it soak into the loaf. Let the loaf cool for 15 minutes more in the pan then remove from the pan and let it cool completely on a wire rack.
Ingredients
For the Cake
- 55g Unsalted butter (softened)
- 40g Truvia calorie free sweetener
- 110g Vegetable oil
- 2 Large free range egg(s)
- 110g Natural yoghurt
- 2 tbsp Lemon zest
- 1 Lemon (juice of)
- 235g Allinson's Plain White Flour
- 2 tsp Baking powder
- 3 tbsp Poppy seeds
For the Glaze
- 55g Juice of one whole lemon
- 55g Honey
Utensils
- Hand held mixer
- Mixing bowl
- 2lb loaf tin
- Greaseproof paper
- Wire cooling rack
Recipe Reviews
A lovely cake. A bit different.
I used the zest of two lemons.
The recipe did not say how long to cook the cake. Mine took 55mins on 160 fan.
Ingredients
For the Cake
- 55g Unsalted butter (softened)
- 40g Truvia calorie free sweetener
- 110g Vegetable oil
- 2 Large free range egg(s)
- 110g Natural yoghurt
- 2 tbsp Lemon zest
- 1 Lemon (juice of)
- 235g Allinson's Plain White Flour
- 2 tsp Baking powder
- 3 tbsp Poppy seeds
For the Glaze
- 55g Juice of one whole lemon
- 55g Honey
Utensils
- Hand held mixer
- Mixing bowl
- 2lb loaf tin
- Greaseproof paper
- Wire cooling rack