Lemon Poppy Seed Yogurt Cake
This Lemon Poppy Seed Yogurt Cake is deliciously bright, ultra-soft, and moist. Both sweet and slightly tangy, it's a delightful anytime cake. Made with yogurt, it's a bit healthier without sacrificing the lemon poppy seed flavors we love.
Servings: 8 to 10 servings
Calories: 323kcal
Ingredients
- Zest of 2 lemons
- 1 cup granulated sugar
- 1 cup plain yogurt
- ⅓ cup lemon juice
- 3 large eggs
- ½ cup vegetable oil
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon poppy seeds
Glaze
- ½ cup confectioners’ sugar
- 1 teaspoon lemon juice
- 1 tablespoon milk
- pinch of salt
Instructions
- Preheat oven to 350 degrees F; grease a 9 x 5-inch loaf pan with nonstick cooking spray.
- In a bowl or the bowl of a stand mixer, combine lemon zest and sugar; rub them together with your fingers until it resembles wet sand. Then cream together the sugar and lemon mixture with the yogurt, eggs, lemon juice, vanilla, and vegetable oil until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients into the batter and mix to combine. Fold in the poppy seeds. Pour the batter into the prepared pan.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cake cool in the pan for 15 minutes before turning out onto a cooling rack set over a rimmed baking sheet.
- Make the Glaze: Whisk together the powdered sugar, lemon juice, salt, and milk until smooth. Thin with additional lemon juice or milk to desired consistency. Drizzle over the cake and sprinkle with additional poppyseeds if desired. Cool completely before slicing.
Nutrition
Serving: 1g | Calories: 323kcal | Carbohydrates: 47g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 395mg | Fiber: 1g | Sugar: 28g