Serves 10
Ingredients
180g plain flour
1½ tsp baking powder
¼ tsp bicarbonate of soda
½ tsp sea salt
200g granulated sugar
Zest of 1 lemon; plus 60ml fresh lemon juice, plus 2 tbsp
240ml greek yogurt
3 medium eggs, at room temperature
120ml extra-virgin olive oil
1 tbsp poppy seeds
90g icing sugar
1 tbsp double cream
Method
1 Heat the oven to 180C/gas 6. Grease a 5 x 9in [12 x23cm] loaf pan and line the bottom with parchment.
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2 Whisk the flour, baking powder, bicarbonate of soda, and salt in a medium bowl until combined. Set aside.
3 Beat the granulated sugar, lemon zest, 60ml lemon juice and yogurt in a mixer bowl on medium speed until blended. Add the eggs, one at a time, and then the olive oil and beat until creamy. Turn the speed to low, add the flour in three additions and beat until smooth. Add the poppy seeds and beat until just blended.
4 Pour the batter into the prepared pan and smooth the top.
5 Bake for about 1 hr, or until a wooden skewer inserted into the centre comes out clean. Let the loaf cool in the pan on a wire rack for 15 min, then turn out on to the rack. Peel off parchment and turn the loaf right-side up.
6 Combine the icing sugar, cream and 2 tbsp lemon juice in a small bowl and blend with a fork to make a glaze.
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7 Place the rack with the warm loaf on a baking sheet (to catch drips). Poke holes in the top of the loaf with the skewer and pour half the glaze over the top. Once the loaf is cold, pour on the remaining glaze and let it dry.
Recipes taken from Sweet and Tart by Carla Snyder (Chronicle Books, £12.99)