Summer season is here! Let’s celebrate with this delicious lemon loaf cake. It’s sweet and tart and perfectly summery. The batter is a breeze to whip up and is made all in one bowl. I dreamed this recipe up while weeding the garden and couldn’t wait to get inside to test it out. There’s more yard work in my future, and a piece of this fresh cake will be the necessary motivation to get it done!
1/2 cup almond meal
1/2 cup semolina flour
3/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup olive oil
1/2 cup greek yogurt
3/4 cup sugar
zest from one lemon
4 tablespoons fresh lemon juice
3 large eggs
1 tablespoon poppy seeds
Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan with butter.
In a large bowl, combine sugar and lemon zest and rub together with your fingertips until well combined. Add the oil and the eggs, and stir. Mix in the yogurt. Add the dry ingredients (first six ingredients listed), followed by the lemon juice. Stir in the poppy seeds.
Pour batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in the center comes out clean. Let cool in pan until just warm to touch. Run a butter knife around the edge of the loaf to loosen before turning out onto a wire rack.