Lemon and poppy seed yoghurt loaf
¼ cup of poppy seeds
¼ cup lemon juice
125g butter softened
1 cup of caster sugar
2 teaspoons of lemon rind, finely grated
1 cup self-raising flour
½ cup plain flour
½ cup desiccated coconut
½ cup Village Dairy Greek-style yoghurt
Preheat oven to 180 degrees Celsius. Grease and line the base and sides of 10cm x 22cm loaf pan.
Combine the poppy seeds and lemon juice in a small bowl. Set aside for 15 mins to soak
Use an electric blender to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each. Add the combined flour and coconut and stir to combine. Add the poppy seed mixture and yoghurt and stir to combine. Spoon into the prepared pan and smooth the surface.
Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 minutes to cool. Turn onto a wire rack to cool completely.