Ingredients

Method

• 250 g flour
• 150 g caster sugar
• 1 t bicarbonate of soda
• ½ t baking powder
• 1 free-range egg
• 2⁄3 cup milk
• 1⁄3 cup vegetable oil
• 1⁄3 cup sour cream
• 1 lemon, zested and juiced
• 4 T poppy seeds
• For the frosting:
• 250 g cream cheese
• 2 T full-cream plain yoghurt
• 2 T honey
• 1 lemon, zested
• 1 orange, zested

Method

Ingredients

1. Preheat the oven to 180°C and grease a 10 x 20 cm loaf tin. Sift the flour, sugar, bicarbonate of soda and baking powder together into a large bowl. In a separate bowl, combine the egg, milk, oil, sour cream, lemon juice, zest and poppy seeds.

2. Fold the dry ingredients into the wet ingredients, then pour the batter into the greased tin. Bake for 35–45 minutes, or until golden brown.

3. Meanwhile, make the frosting. Beat the cream cheese until fluffy using an electric mixer, then add the yoghurt, honey and zests and beat until combined. Chill until ready to use.

4. Once the cake is ready, remove it from the tin, allow to cool and top with the frosting.

Cook’s note: Double the recipe and freeze one loaf.

Discover more sweet treat recipes here.

Photography: Andrea van der Spuy
Food assistants: Bianca Strydom & Irinja Bekker