This eggless lemon loaf cake is soft, moist, and packed with zesty lemon flavor, enhanced with the delightful crunch of poppy seeds. Made with Let's Do Organic Cornstarch by @pastrybysaloni.
The combination of yogurt and cornstarch ensures a tender crumb, while the poppy seeds add a pleasant texture.
Lemon Loaf Cake:
•150g(3/4 cup) Castor sugar or Cane Sugar
•Zest of 2-3 Lemons
•240ml (1 cup) Milk
•2 tablespoons Lemon Juice, freshly squeezed
•60g (1/4cup)Plain Yogurt
•2 tsp Vanilla Extract
•80ml (1/3cup) Oil
•280g (2 + 1/4 cups) All Purpose Flour
•30g (1/4 cup) Let’s Do Organic Cornstarch
•2 teaspoons Baking Powder
•3/4 teaspoon Baking Soda
•1/2 tsp Salt
•1 tablespoon Poppy seeds
Lemon Icing:
•120g (1 cup) Powdered Sugar
•2 tablespoons Lemon Juice
Method:
-Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
-In a large bowl, rub together the castor sugar and lemon zest. The sugar should become aromatic and infused with the oils from the zest.
-Combine milk, lemon juice, yogurt, vanilla, and oil. Whisk until everything is fully combined and smooth.
-In a separate bowl, combine flour, corn starch, baking powder, baking soda, poppy seeds & salt.
-Gradually add the dry ingredients to the wet ingredients, mixing gently after each addition. Be careful not to over mix to avoid a dense loaf.
-Pour the batter into the prepared loaf pan and spread it out evenly.
-Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs.
-If the top starts to brown too quickly, you can loosely cover the loaf with aluminum foil for the last 10-15 minutes of baking.
-Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
-For Lemon Glaze:In a small bowl, whisk together powdered sugar & lemon juice until smooth. Drizzle over the cake and allow to set. Serve or store the cake in an air tight container.
