Editor-in-Chief & Publisher: MIR JAVED RAHMAN


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Issue Date 11 - 17 Feb, 2017 at 2:00 PM

Raspberry-Lemon-Poppy Seed Loaf

Raspberry-Lemon-Poppy Seed Loaf
Ingredients
For loaf:

• 1 box yellow cake mix
• 2 containers (5.5oz. each) organic sweet cream yogurt
• 1/2 cup unsalted butter, melted
• 2 eggs
• Grated peel of 1 lemon
• 2 tbsp poppy seed
• 1 cup raspberries
• 2 tbsp granulated sugar
• 1 tsp cornstarch

For icing:
• 1/2 cup powdered sugar
• 2-3 tsp lemon juice

Method
Heat oven to 175°C. Spray a 9x5-inch loaf pan with baking spray. In large bowl, beat cake mix, yogurt, melted butter, eggs, lemon peel and poppy seed with electric mixer on low speed until just combined, then on medium speed for two minutes. Set aside. Place raspberries, granulated sugar and cornstarch in a bowl. Smash berries with fork until mostly broken down then microwave, uncovered, on high for 30 seconds; stir and microwave in 15-second increments, stirring in between, until the mixture has thickened slightly and mixture bubbles, for about 45 seconds, then set aside.
Scrape two-thirds of the batter into the pan, and spread to smoothen out. Spread raspberry mixture on top then spread with the remaining batter. Bake for about an hour or until golden in colour and toothpick inserted in centre comes out clean. Remove to cool on rack an hour. In small bowl, stir icing ingredients to desired consistency. Drizzle over cooled loaf before slicing.





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