Description
This Lemon Poppy Seed Cake is a moist and flavorful loaf featuring bright lemon zest and juice with crunchy poppy seeds, balanced by a creamy Greek yogurt component. Topped with a smooth, citrusy glaze, this cake is perfect for breakfast or a delightful afternoon treat.
Ingredients
Cake Ingredients
- 1/2 cup (113 g) unsalted butter, at room temperature
- 1 cup plus 1 TBSP (213 g) granulated sugar
- 3 large eggs, at room temperature
- 1 1/2 tablespoons lemon zest, loosely packed
- 2 tablespoons lemon juice
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups plus 2 tablespoons (205 g) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 tablespoons poppy seeds
- 1/2 cup (123 g) plain Greek yogurt, room temperature
Glaze Ingredients
- 1 cup confectioner’s sugar, sifted
- 2-3 tablespoons whole milk
- 1-2 tablespoons full fat Greek yogurt (to thicken the glaze)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9 x 4 inch loaf pan with cooking spray and line it with parchment paper that covers the bottom and extends past the short sides for easy removal after baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set aside.
- Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar together until pale and fluffy, about 3 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Flavorings: Mix in the lemon zest, lemon juice, and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: With the mixer on low speed, add part of the flour mixture to the butter mixture, then add some of the Greek yogurt, alternating until all ingredients are combined, ending with the flour mixture.
- Fold in Poppy Seeds: Remove the bowl from the mixer and stir in the poppy seeds gently with a wooden spoon or rubber spatula. Mix until just incorporated; avoid overmixing.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If the cake browns too quickly towards the end, cover it loosely with aluminum foil.
- Cool the Cake: Remove the pan from the oven and allow to cool on a wire rack for 10 minutes. Using the parchment paper overhang, lift the cake out and cool completely on the rack.
- Prepare the Glaze: In a small bowl, whisk together the sifted confectioner’s sugar and whole milk. Add Greek yogurt a little at a time to thicken the glaze to your desired consistency.
- Glaze the Cake: Once the cake is cool, drizzle the glaze over the top, allowing some to drip down the sides. Optionally, sprinkle with an additional 1/2 teaspoon poppy seeds for extra texture and garnish.
Notes
- Room temperature ingredients help create a smoother batter and better rise.
- Do not overmix after adding the poppy seeds to avoid a dense cake.
- Use parchment paper handles to easily remove the cake without breaking its shape.
- The glaze can be adjusted in thickness by altering the amount of Greek yogurt or milk.
- If you prefer, you can substitute plain yogurt for Greek yogurt, but the texture and tang will be slightly different.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
