Description
A lemon and poppy seed loaf cake made with coconut oil and chia seeds. It’s moist, flavorful, and sturdy enough to send to friends living afar.
Ingredients
1 1/3 cup (167g) all purpose flour
2 teaspoons (12g) baking powder
1 teaspoon (5g) baking soda
1 teaspoon (2g) salt
3/4 cup (170g) coconut oil
1/3 cup + 2 tablespoons (91g) sugar
2 eggs + 1 yolk
2/3 cup + 2 teaspoons (170g) yogurt
1/4 cup (36g) poppy seeds
3 tablespoons (27g) chia seeds
Zest of 2 lemons
1 teaspoon (4g) vanilla extract
1 1/2 lemons juiced (about 70g)
1/4 cup + 1 tablespoon (62g) sugar
Instructions
1. Preheat oven to 350 degrees F or 175 degrees C. Butter and flour a loaf pan.
2. Whisk together the flour, baking powder, baking soda, and salt together. Cream the coconut oil and sugar together until fluffy. Slowly add the eggs one at a time. Add the lemon zest, poppy seeds, chia seeds, and vanilla. Beat in half the flour, then add the yogurt. Add the rest of the flour and mix until just combined.
3. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
4. While the loaf is baking make the lemon syrup. Heat the lemon juice and sugar together until it comes to a simmer.
5. As soon as the loaf is taken out of the oven, spoon the syrup on top. Leave the loaf in the pan for several hours, or overnight.
Notes
Adapted from Food52.
Keywords: lemon, poppy seed, coconut oil, chia seed, loaf cake