Lemon and Poppy Seed Yoghurt Loaf with Citrus Glaze

Bright with lemon and lightly speckled with poppy seeds, this spring loaf is soft, fragrant and beautifully moist thanks to KEFALOS Double Cream Plain Yoghurt. KEFALOS Butter brings richness to the crumb, while the citrus glaze adds a clean, sharp finish.

It is simple enough for a weekend bake and polished enough for a brunch table, coffee break or afternoon slice.

8 People
20 Minutes

Ingredients

For the loaf

  • 115 g KEFALOS Butter, softened
  • 150 g caster sugar
  • Finely grated zest of 2 lemons
  • 2 large eggs, at room temperature
  • 180 g KEFALOS Double Cream Plain Yoghurt, at room temperature
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 190 g cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp fine salt
  • 2 tbsp poppy seeds

For the citrus glaze

  • 120 g icing sugar, sifted
  • 2-3 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest, optional

Instructions

  1. Preheat the oven to 175 C. Grease a 23 x 13 cm loaf tin and line it with baking paper, leaving enough paper over the sides to lift out the loaf.
  2. Place the caster sugar and lemon zest in a large bowl. Rub them together with your fingertips for about 30 seconds, until the sugar feels slightly damp and smells strongly of lemon.
  3. Add the softened KEFALOS Butter and beat for 3-4 minutes, until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition and scraping down the bowl when needed.
  5. In a small bowl, stir together the KEFALOS Double Cream Plain Yoghurt, lemon juice and vanilla extract.
  6. In a separate bowl, whisk together the cake flour, baking powder, bicarbonate of soda, salt and poppy seeds.
  7. With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the yoghurt mixture in two additions. Begin and end with the dry ingredients. Mix only until combined.
  8. Spoon the batter into the prepared tin and smooth the top. Bake for 45-55 minutes, or until the loaf is golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
  9. Cool in the tin for 15 minutes, then lift the loaf onto a wire rack and allow it to cool completely.
  10. For the glaze, mix the icing sugar with 2 tablespoons of lemon juice. Add a little more juice if needed to make a thick but pourable glaze. Spoon it over the cooled loaf and finish with lemon zest, if using.
  11. Allow the glaze to set for 15-20 minutes before slicing.To Serve

    Serve in generous slices with tea or coffee. For a brunch plate, add fresh berries and a spoonful of KEFALOS Double Cream Plain Yoghurt on the side.

    Chef’s Tip

    Room-temperature butter, eggs and yoghurt will combine more evenly and help create a soft, even crumb. If the loaf is browning too quickly before the centre is baked, cover it loosely with foil for the final 10-15 minutes.

    Fresh, fragrant and finished with a bright citrus glaze – a spring bake made beautifully tender with KEFALOS Double Cream Plain Yoghurt.