Lemon Poppy Seed Loaf Cake
Lemon Poppy Seed Loaf Cake might be a good recipe to expand your side dish repertoire. This recipe serves 8 and costs 60 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 247 calories, 6g of protein, and 4g of fat per serving. 301 person were impressed by this recipe. This recipe from Amys Healthy Baking requires almond extract, baking powder, salt, and lemon zest. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 46%. Similar recipes include Lemon Poppy Seed Loaf, Lemon Poppy Seed Loaf, and Lemon Poppy Seed Loaf with Vanilla Lemon Glaze.
Servings: 8
Ingredients:
¼ tsp almond extract
¾ tsp baking powder
¾ tsp baking soda
1 egg, room temperature
2 c all-purpose flour (measured correctly)
2/3 c granulated sugar
2 tbsp fresh lemon juice (about 1-2 small)
1 ½ tbsp lemon zest (about 3 small or 1 extra large)
½ c plain nonfat Greek yogurt
6 tbsp nonfat milk
2 tbsp poppy seeds
4 tbsp powdered sugar
¼ tsp salt
1 tbsp vanilla extract
1 tbsp canola or vegetable oil
Equipment:
whisk
bowl
oven
frying pan
wire rack
aluminum foil
Cooking instruction summary:
Preheat the oven to 350°F, and lightly coat a 9x5” pan with nonstick cooking spray.To prepare the cake, whisk together the flour and next 5 ingredients (through salt) in a medium bowl. In a separate bowl, whisk together the oil, egg, and vanilla. Mix in the sugar, yogurt, and lemon juice until thoroughly incorporated. Alternate between adding in the flour mixture and milk, beginning and ending with the flour. (For best results, add 1/3 of the flour, then ½ of the milk, etc.) Pour the batter into the prepared pan, and bake at 350°F for 40-45 minutes. If the top browns too quickly, cover the pan with a tent of tin foil after the first 30 minutes. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.To prepare the glaze, whisk together the powdered sugar, almond extract, and milk in a small bowl. Drizzle over the top of the cooled cake.
Step by step:
1. Preheat the oven to 350°F, and lightly coat a 9x5” pan with nonstick cooking spray.To prepare the cake, whisk together the flour and next 5 ingredients (through salt) in a medium bowl. In a separate bowl, whisk together the oil, egg, and vanilla.
2. Mix in the sugar, yogurt, and lemon juice until thoroughly incorporated. Alternate between adding in the flour mixture and milk, beginning and ending with the flour. (For best results, add 1/3 of the flour, then ½ of the milk, etc.)
3. Pour the batter into the prepared pan, and bake at 350°F for 40-45 minutes. If the top browns too quickly, cover the pan with a tent of tin foil after the first 30 minutes. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.To prepare the glaze, whisk together the powdered sugar, almond extract, and milk in a small bowl.
4. Drizzle over the top of the cooled cake.
Nutrition Information:
covered percent of daily need
