Lemon Honey and Poppy Seed Loaf

Lemon Honey Poppyseed Loaf

The perfect loaf for your weekend which is ridiculously easy to make and even easier to eat three slices and not notice.

Ingredients:

Makes 8 slices
150g butter (soft at cut into cubes) OR sunflower spread
210g caster sugar
3 medium eggs
135g honey (I used @blackbeehoneycompany )
270g spelt flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
2 pinches sea salt
zest of 1 lemon
1 tsp vanilla extract
120ml yoghurt
3 tbsp poppy seeds

For the frosting:
110g icing sugar
5 tbsp lemon juice
50g walnuts, roughly chopped

Preheat the oven to 170 C degrees and grease and line a standard loaf tin (20cm by 8cm by 13cm.
In a large bowl add the butter and sugar and cream together until light and fluffy (about 5mins). In a separate bowl, mix together the flour, baking powders, salt and lemon's zest.

Then beat in two of the eggs and add in the dry ingredients a little at a time until all is incorporated. Add the honey and beat in the last egg. Next stir in the vanilla and yoghurt. Scrape one third of the batter into the baking tin and top with half of the poppy seeds. Then add another third of the batter followed by the rest of the seeds and top with last of batter.

Place into the middle of the oven for 40 mins after the top has gone golden, cover with tin foil to avoid getting too dark. Bake for another 20 mins or until a skewer inserted comes out clean.

When cake has cooled completely, add the icing sugar and lemon juice to a saucepan and set on a medium heat. Stir together until it forms a nice white drippy icing. Pour this over the loaf and top with walnuts. Leave to set before slicing.