Lemon Poppy Seed Loaf Cake

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The sun is shining brightly through my windows but the wind is blowing so hard the light hanging over our front door is swaying side to side catching my peripheral as I walk by the front door. The kids are intermittently screaming at each other in over-tired rage and laughing hysterically at some shared inside joke. I have retreated to my laptop with coffee and Mumford and Sons to try and tune them out for a bit and get in tune with my own brain. I’ve been listening to Believe and The Wolf on a loop for the last two days. I can’t get enough.

I’m a bit of a brooder. I always have been. And when I get stuck on something; a song, a book, a recipe, a show; I’m all in. Hence the Mumford and Sons on repeat and this lemon cake which will probably make several appearances on this blog over time. I love citrus and as I’m trying to wait patiently for the season to fully switch over, anything bright and floral, tangy and crisp just hits the spot. I’ve been sautéing brussel sprouts in a little butter, garlic and lemon juice and it satisfies every time.

I’ve been trying to use more whole wheat flour in the baked goods I’m (constantly) making. I bought Bob’s Red Mills whole wheat pastry flour and at this point usually just swap it with about 50 percent of the all-purpose flour a recipe calls for. I honestly haven’t noticed much of a difference but I feel better about the kids (and myself) eating more whole grains. I’ve been watching Cooked on Netflix and it is heightening my desire to cook and eat real food that much more.

Lemon Poppyseed Loaf Cake

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  •  1 cup plain greek yogurt
  •  1 cup sugar
  •  3 eggs
  •  2 teaspoons grated lemon zest (2 lemons)
  •  1/2 teaspoon pure vanilla extract
  • 2 tablespoons poppy seeds
  •  1/2 cup coconut oil
  •  1/3 cup lemon juice

Preheat oven to 350 degrees and grease a large loaf pan with cooking spray or butter. Set aside. In the bowl of an electric mixer, whisk together the yogurt, eggs, lemon juice, vanilla and sugar. In another bowl, mix together the flours, baking powder and salt. Combine the dry ingredients with the wet mixture. When it is just mixed together, use a spatula to first stir in the coconut oil and then stir in the lemon zest and poppy seeds. Pour into loaf pan and bake for 50 minutes or until a toothpick in the center of the cake comes out clean and the cake is golden brown.

I actually split the batter into three mini pans and baked them for about 20 minutes. I gave two of them away and the kids had a special treat after school one day. It was perfect. In a pinch, you could also swap the lemon juice for lemon curd, if like me, you sometimes impulse buy things at the grocery store and then don’t know what to do with them.

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