Lemon Poppyseed Cake

1 hr 40 min8 slices

A moist olive oil loaf cake with ground poppyseeds marbled through the batter, soaked with tart lemon syrup and rolled in sugar.

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prepPreheat oven to 350°F / 175°C
prepPlace rack in center of oven
prepGrease 9" × 5" loaf pan with baking spray or parchment paper
50 g poppyseeds, ground	Grind poppyseeds				Fold ground poppyseeds into 400g batter	Alternate batters into loaf pan, bake 55 min	Cool cake, brush all sides with syrup	Poke holes, pour remaining syrup on top	Cool, roll bottom & sides in sugar	Pour sugar over top, cool completely	Slice cake, top with whipped cream, drizzle oil
200 g granulated sugar	Rub lemon zest into sugar	Whisk in salt, then eggs until fluffy	Whisk in yogurt, oil & vanilla	Fold in sifted flour, baking powder & soda
2 lemons, zested
1/2 tsp fine sea salt
3 large eggs
150 g full fat greek yogurt
150 ml olive oil
2 tsp vanilla extract
250 g all purpose flour
1 tsp baking powder
1/2 tsp baking soda
180 ml lemon juice (about 3 lemons)	Microwave lemon juice & sugar until dissolved	Reserve 150 ml syrup for whipped cream
120 g granulated sugar (for syrup)
100 g granulated sugar (for coating)
250 ml heavy cream, cold	Whip cold cream to soft peaks	Whip in yogurt until stiff	Whisk in reserved lemon syrup to taste
250 g full fat greek yogurt
150 ml reserved lemon syrup (for whipped cream)
olive oil (optional, for drizzling)

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