If banana bread and a lemon slice had a child, it might be this rockstar right here: a moist, citrusy cake chock-full of poppy crunch, slathered in a sweet lemon glaze. You won't even miss chocolate.
You will need
- 2 cups plain flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup poppy seeds
- 3/4 cup soy milk
- Zest & juice of 2 lemons
- 3/4 cup coconut yoghurt
- 3/4 cup brown sugar
- 2 teaspoons pure vanilla extract
- 4 tablespoons coconut oil, melted
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups icing sugar, sifted
- Zest of 1 lemon
- 2 tablespoons lemon juice
20 mins to prep
40 mins to bake
Preheat the oven to 160°C if fan-forced (180°C for conventional). Line a 22 cm loaf tin with baking paper.
In a large bowl, sift together the flour, baking powder, and baking soda. Stir the poppy seeds through.
In another bowl, whisk together soy milk, lemon zest and juice, coconut yoghurt, sugar, and vanilla until the sugar has dissolved. Whisk in the melted coconut oil until combined. Pour the mixture into the dry ingredients and stir until just combined, taking care not to overmix.
Pour the batter into the loaf tin and bake for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely in the tin, before turning out.
To make the lemon glaze, beat the vanilla, sifted icing sugar, and lemon zest together. Slowly add the lemon juice until the mixture is smooth and the desired consistency is reached.
Drizzle the lemon glaze over the cooled cake. Cut into slices and serve! Store leftovers –- if you have any -- in an airtight container in the fridge.