Lemon Poppy Seed Cake
This Lemon Poppy Seed Cake is a delightful dessert that balances sweet and tart flavors, featuring a moist crumb thanks to Greek yogurt and a burst of citrus from fresh lemon zest and juice. It's perfect for any occasion, whether served as a sophisticated dessert or enjoyed with morning coffee.
Ingredients
- 2 1/2 Cups All-Purpose Flour
- 1 1/2 Cups Granulated Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3 Tablespoons Poppy Seeds
- 1 Cup Plain Greek Yogurt
- 3 Large Eggs
- 3 Tablespoons Fresh Lemon Zest
- 1/4 Cup Fresh Lemon Juice
- 1/2 Cup Unsalted Butter (Melted)
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a standard 9x5 inch loaf pan with butter or non-stick spray and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds.
- In a separate medium bowl, combine the granulated sugar and fresh lemon zest. Rub the zest into the sugar until fragrant.
- Add the melted butter, Greek yogurt, eggs, lemon juice, and vanilla extract to the sugar mixture. Whisk until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently until no streaks of flour remain.
- Pour the batter into the prepared loaf pan and smooth the top. Tap the pan to release air bubbles.
- Bake for 50 to 60 minutes, or until a skewer inserted comes out clean.
- Let the cake cool in the pan for 15 minutes, then lift it out using the parchment paper and cool completely on a wire rack.
- Whisk together powdered sugar and lemon juice to create a glaze and drizzle over the cooled cake before serving.
Notes
Ensure all ingredients are at room temperature for best results. Measure flour using the spoon-and-level method to avoid a dense cake.