Lemon Poppyseed Yogurt Cake
A moist, citrusy lemon poppyseed cake made with Greek yogurt for extra tenderness, finished with a tangy lemon-yogurt glaze.
Equipment
Ingredients
Lemon Poppyseed Yogurt Cake
cake flour
190 g
baking powder
2 tsp
salt
0.25 tsp
granulated sugar
200 g
vegetable oil
120 ml
vanilla extract
0.5 tsp
lemon zest
1 tbsp
lemon juice
3 tbsp
poppyseeds
1.5 tbsp
eggs
3 piece
Greek yogurt
240 g
Lemon-Yogurt Glaze
powdered sugar
125 g
lemon juice
2 tbsp
Greek yogurt
2 tbsp
Instructions
Preheat oven
Preheat oven to 175°C (350°F) and line or grease a 9" loaf tin with parchment paper or butter. You can also use a 9" round springform pan or bundt cake tin.
Mix dry ingredients
Sift and mix flour, baking powder and salt in a large mixing bowl and set aside.
Cream oil and sugar
Place oil and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1-2 minutes. Add vanilla extract, lemon zest, and lemon juice and mix for another 30 seconds.
Add eggs and combine
Add eggs, one by one, and mix until well combined. Add half of the dry ingredients alternating with half of the yogurt and mix on slow speed until just combined. Add remaining ingredients and mix until just combined. Do not overmix. Fold in poppyseeds using a spatula.
Bake the cake
Pour batter into loaf tin and bake for 40-50 minutes or until a skewer inserted into the center comes out clean. Cake surface should be deep golden brown. Allow to cool for 5-10 min in baking tin, then transfer to cooling rack to cool completely before glazing.
Prepare and apply glaze
To make the glaze, place sifted powdered sugar in mixing bowl. Add 1-2 tbsp. of yogurt and 1-2 tbsp. of lemon juice and mix well until a desired consistency is reached. For a thicker glaze, add more powdered sugar. For a runnier glaze, add more lemon juice and/or yogurt. Pour or spoon glaze over yogurt cake. For a thicker glaze layer, allow first glaze layer to set (in the fridge) and repeat the glazing step.
Storage
Store in an airtight container in the refrigerator. Freeze unglazed cake for up to 2 months; thaw overnight before glazing.
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