Egg-free lemon and poppyseed loaf
This tartness of the lemon zest in this tender cake balances the scattered poppy seeds for a light tea-time treat
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
Ingredients
275g self raising flour
160g golden caster sugar
1 tsp baking powder, sieved
50g cold butter, cubed
50ml light olive oil
160ml water
zest of 3 lemonsÂ
juice of ½ lemon
2 tbsp poppyseeds
Method
Preheat the oven to 200°C and line a 1lb loaf tin with parchment.
Mix the flour, caster sugar and baking powder together.
Rub in the butter until the mixture looks like rough breadcrumbs.
Add in the oil, water, zest and lemon juice and beat the mixture until combined. Stir in the poppyseeds.
Scoop the mixture into the prepared loaf tin and bake for about 30 minutes or until a skewer comes out clean. Once cool enough to handle transfer onto a wire rack to cool completely.
