Lemon-Tahini Poppyseed Loaf

Preperation time
20 m
Skills level

Serving size
8
Country of origin

Preparation time: 20 m
Cooking time: 1 hour + 10 m m
Servings: 8

Ingredients

  • 1/2 cup granulated sugar
  • zest of 1 lemon
  • 3/4 cup nonfat Greek yogurt
  • 2 lemons, squeezed
  • 2-3 tablespoons tahini
  • 2 tablespoons cream cheese
  • 2 eggs (premixed)
  • 1-2 tablespoons poppy seeds
  • 1/2 cup superfine almond flour
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • topping: pinch sugar and salted butter, sliced
  • stand mixer bowl with paddle attachment
Recipe Type:
Course:

I love this cake so much. You seriously cannot get enough of it. Buy a good tahini like my friend Sally’s Tahini Goddess Brand and I also like Trader Joe’s Organic Tahini.

Add the sugar to a bowl and zest in the lemon and squeeze between clean fingers to infuse the sugar with lemon. It’s a great trick that works.

Next, in the stand mixer bowl, add the lemon infused sugar, Greek yogurt, tahini, cream cheese, lemon juice, and mix well. Then add the premixed eggs and mix until smooth and the eggs are well incorporated. Add the poppy seeds and mix.

In a separate bowl, add the flour, superfine almond flour, baking powder and baking soda and whisk to break up any clumps from the almond flour. Add this to the wet ingredients.

Mix on medium high and scrap down the sides and bottom of the bowl.

Pour into a greased loaf pan and add a pinch of sugar and butter slices to the middle of bread.

Bake for about 1 hour and 10 minutes or until springy. Oven temperatures will vary.

Note: feel free to make this gluten-free by using gluten-free flour in lieu of regular flour. Using only almond flour might make this loaf a bit gummy.

I hope you love this as much as we do!