Lemon & poppy seed loaf


75g sunflower oil
150g caster sugar
150 g Yeo Valley Lemon & Poppy Seed Yeogurt
3 eggs

200 g self-raising flour
2 tsp of baking powder

For the drizzle

Juice of 1 lemon
2 heaped tbsp of granulated sugar

Serves: 12


  1. Whisk together the oil, sugar, Yeogurt and eggs until the sugar dissolves.
  2. Stir in the flour and baking powder then mix.
  3. Pour into a greaseproof-lined loaf tin and bake at 160°C for 30 -35 mins or until a cocktail stick comes out clean.
  4. For the drizzle, stir together lemon and sugar and leave to dissolve for about 10 mins, stirring regularly.
  5. Remove the loaf from the oven, prick all over with the cocktail stick then spoon over the drizzle.

For more information about Yeo Valley,product information and recipe ideas,please visit www.yeovalley.co.uk

One Response to Lemon & poppy seed loaf

  1. Tracey Summer-scales says:

    sounds brillant cant wait to try

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