1 loaf
Experience
- 02/2023: made as a graduation cake for Rachel. It needs the applesauce to be moist.
- 03/2023: lemon poppyseed cake for Joshua. Delicious!!! Still struggling with finding the right icing.
- 05/2023: made in the microbakery. Half quantity makes a bit of a small cake, maybe 2/3 is better. The great icing is: juice of a quarter lemon, then add sifted powdered sugar until it’s very thick.
- 01/2024: For the microbakery, a leaner cake pan would be better than the usual “banana bread” one. I tried substituting 50g flour and 50g yogurt with sourdough – I think it’s good. Maybe it needs to be cooked a bit longer.
Ingredients
- 225 g (1 cup) sugar
- 1.5 tbsp lemon zest (about 1.5 lemons)
- 2 eggs
1/2 tsp vanilla extract- 50g (1/4 cup) vegetable (canola) oil
- 75g (1/4 cup) applesauce
- 200g (3/4 cups) yogurt
- 210g (1.5 cups) flour
- 2 tsp baking powder
- 1/2 tsp salt
- 15 g poppyseeds
Recipe
- Oven: 350 °F = 175 °C.
- Butter and flour bread pan.
- Rub lemon zest in sugar. Stir in eggs, vanilla, oil, applesauce, yogurt.
- Fold in dry ingredients.
- Pour batter 2/3 full.
- Bake 45-55 min.
adapted from melskitchencafe
Aurore's cookbook 