



About the bake
Enjoy the fresh, zesty flavours of our Lemon & Poppy Seed cake. This light loaf is created using Truvia for Baking Caster and is a great bake for any occasion.
Method
Step 1:
Preheat the oven to 180C/160C fan/ gas mark 4 and lightly grease and line a 900g loaf tin with parchment paper.
Step 2:
In a bowl beat the spread and Truvia for Baking Caster with an electric whisk until light and fluffy.
Step 3:
Lightly beat the eggs, yogurt and lemon zest then add to the creamed mixture and whisk for a few seconds.
Step 4:
In a separate bowl sieve the flour and baking powder then stir in the poppy seeds. Fold the flour into the wet ingredients and stir gently until combined.
Step 5:
Spoon the mixture into the prepared tin and smooth the surface with a spatula.
Step 6:
Bake in the preheated oven for 55 minutes or until golden, well risen and a skewer inserted in the centre comes out clean.
Step 7:
To make the glaze, heat 25ml of lemon juice and the honey in a small saucepan then pour over the warm loaf, letting it soak into the cake. Leave the cake to cool in the tin then transfer to a wire rack to cool completely before slicing.
Step 8:
For an orange flavour add freshly grated orange zest and juice instead of lemon.
Ingredients
For the loaf
- 175g 64% fat spread (Clover or similar) + extra for greasing
- 175g Truvia for Baking - Caster
- 3 Medium eggs
- 50g low fat natural yogurt
- 2, large Lemons (zest & juice)
- 200g Allinson's Self Raising White Flour
- 1 tsp Baking Powder
- 30g Poppy seeds
- 40g Honey
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the loaf
- 175g 64% fat spread (Clover or similar) + extra for greasing
- 175g Truvia for Baking - Caster
- 3 Medium eggs
- 50g low fat natural yogurt
- 2, large Lemons (zest & juice)
- 200g Allinson's Self Raising White Flour
- 1 tsp Baking Powder
- 30g Poppy seeds
- 40g Honey