Description
This moist and tender Lemon Poppy Seed Yogurt Loaf Cake will satisfy all your lemon cravings! It's naturally flavored with loads of lemon zest, speckled with crunchy poppy seeds and finished with a lemony glaze!
Ingredients
Lemon Poppy Seed Yogurt Cake
- 1 3/4 Cup (210g) All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/4 Tsp Salt
- 3/4 Cup + 2 Tablespoons (174g) White Sugar
- Zest of 3 Large Lemons
- 5 Tablespoons (70g) Unsalted Butter, room temp
- 1/4 Cup (50g) Neutral Oil
- 2 Large Eggs, room temp
- 1 Teaspoon Vanilla Extract
- 3/4 Cup (176g) Full-Fat Greek Yogurt (or full-fat sour cream), room temp
- 2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Poppy Seeds
Lemon Glaze
- 1 1/2 Cups (170g) Powdered Sugar
- 3 Tablespoons Fresh Lemon Juice
- 1/4 Teaspoon Vanilla Extract
Instructions
- Set rack in the center of the oven and preheat to 350ºF (176ºC).
- Butter and line an 8.5x4.5 inch (21.5x11.5 cm) loaf pan with parchment paper, making sure to leave a 1-inch overhang for easy removal.
- In a medium sized bowl, combine all-purpose flour, baking powder and salt; set aside.
- In a large mixing bowl, combine grated lemon zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.
- With an electric mixer, whisk the lemon sugar mixture, soften butter and oil together until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl half way through.
- Add the eggs one at a time and mix well after each egg is added. Scrape down the sides and bottom of the bowl as needed.
- Add the Greek yogurt, lemon juice and vanilla extract and mix until well combined. About 1 minute.
- In 2 additions, sift in the dry ingredients (flour, baking powder & salt) and mix on low just until combined.
- Gently fold the poppy seeds into the batter until evenly distributed. Do not overmix!
- Transfer the batter to your prepared loaf pan. To create a crack, place a tablespoon of butter in a piping bag, make a tiny cut, and pipe it onto the center of the cake in a straight line from top to bottom. *See note below.
- Bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
- Allow to sit in the pan for 20 minutes, then carefully lift the loaf cake out of the pan and allow to cool on a wire rack.
- Once cooled, make your lemon glaze by combining powdered sugar, lemon juice and vanilla extract. If you'd like a little thinner glaze add a bit more lemon juice. Pour over your cooled cake and enjoy!
Notes
- Butter hack - If you don't have a piping bag, you can use a small ziploc bag and snip the tip. Alternatively, you can also cut thin strips of cold butter and place it down the middle of the loaf cake to get the same result.
- Prep Time: 15 Minutes
- Cook Time: 50 Minutes
