This recipe is a variation on the lemon loaf I posted a while ago. It’s pretty much the exact same recipe, adding poppy seeds. It’s got a wonderful subtle crunch and flavour.
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
2 tablespoons poppy seeds
1 cup plain yogurt
1/2 cup sugar
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup coconut oil
1/3 cup sugar
1/3 cup freshly squeezed lemon juice
Preheat the oven to 350 degrees.
Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with parchment paper if desired.
Sift together flour, baking powder, and salt and poppy seeds into one bowl.
In another bowl, whisk together yogurt, 1/2 cup sugar, eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a spatula, fold the coconut oil into the batter, making sure it’s all incorporated.
Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean.
Then, simmer 1/3 cup lemon juice and the remaining 1/3 cup sugar in a pan until the sugar dissolves.
When the cake is done, cool for 10 minutes. Poke holes in the cake with a skewer, then while the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.