Whole Wheat Lemon Poppy Loaf

whole wheat lemon poppy hero (2 of 1)
Lemon poppy is a family favourite, packed with fresh, tart lemon and little black dots of seeds. It’s a beautiful cake that is sure to freshen up your day. This variation includes a little whole wheat flour to boost the fibre content making this a healthier sweet indulgence.

Ingredients

    112 g / 1/2 cup Crystal Margarine
    200 g / 1 cup Golden brown sugar, plus extra for topping
    2 eggs
    185 g / 1 1/2 cups All-purpose flour
    60 g / 1/2 cup Whole wheat flour
    4 g / 1/2 tsp Baking soda
    4 g / 1/2 tsp Salt
    160 g / 2/3 cup Sour cream
    4 Lemons, zested and juiced
    15 g / 2 tbsp Poppy Seeds, plus extra for topping

Directions

  1. Preheat oven to 350°F(175°C).
  2. In a large bowl, cream the Crystal margarine and sugar until light and fluffy with a hand held electric mixer, which takes approximately 4 minutes. Beat in the eggs, lemon juice, zest and sour cream and continue creaming for another 2 minutes.

    3. Lemon Poppy How To (2 of 3)
    Lemon Poppy How To (1 of 3)

  3. In a separate bowl, whisk together the flour, baking soda, poppy seeds and salt. Add the dry ingredients to the batter and mix just until combined.
  4. Line a loaf pan with Crystal margarine and parchment. Pour the batter into the prepared pan, using a spatula to press the batter into the corners.
  5. Sprinkle the tops of the loaf with poppy seeds and approximately 1/3 cup of brown sugar, enough of each just to cover the top. The brown sugar and seeds not only make the loaf look delicious, they also add a delicious crunch to the top.

    6. Lemon Poppy How To (3 of 3)

  6. Bake for 35 to 45 minutes or until the loaf springs back when pressed lightly in the centre with a fingertip and a wooden toothpick inserted in the centre comes out clean.
  7. Remove the loaf from the oven and gently lift it out of the loaf pan using the parchment. Allow it to rest on a wire rack.
  8. This cake will keep for 3 days when stored in an air tight container or wrapped in plastic wrap.

Chef Tips

  • If you can find lemon oil, try adding 2 tbsp to really increase the lemon flavour
  • If you want to play around with other whole grain flours try substituting the whole wheat for buck wheat or rye flour for a slightly nuttier flavour.