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Yogurt & Poppy Seed Loaf Cake

At last, a truly fabulous cake that you can enjoy – but with a little less guilt! Recipe courtesy of Essentials magazine.

12 pieces

Easy 20 Minutes



For the recipe Yogurt & Poppy Seed Loaf Cake

For the cake:

175 g Plain Flour
2 Dr. Oetker Baking Powder Sachets x 2
75 g Ground Almonds
175 g Caster Sugar
150 ml Natural Set Yoghurt
75 ml Corn Oil
Medium Eggs x 3
2 ½ ml Dr. Oetker Sicilian Lemon Extract (1/2 tsp)
25 g Poppy Seeds
75 g Dr. Oetker Fine Cooks' White Chocolate
150 g Fresh Mixed Berries




Grease and base-line a 3lb loaf tin. Heat the oven to Mark 4/180°C. In a bowl, mix together the flour, baking powder, ground almonds and sugar.


In a jug, beat together the yogurt, corn oil, eggs and lemon extract. Make a well in the dry ingredients and pour in the egg mixture, whisk together until smooth, add the poppy seeds and stir to combine. Pour into the prepared tin and bake for 40 mins until risen and firm.


Leave to cool in tin for a few minutes, then transfer to a cooling rack to cool completely.


Melt the chocolate in a bowl over a simmering pan of water, decorate your cake with the berries and drizzle over the melted chocolate.

1 serving = 88g

Nutritional Information For the recipe Yogurt & Poppy Seed Loaf Cake

Per serving Per 100g/ ml
Energy 1191kJ
Fat 15g 17g
Carbohydrate 30g 34g
Protein 6.2g 7g