Best 2 Lemon Poppy Seed Yogurt Cake Recipes

Lemon poppy seed yogurt cake is a classic flavor combination that is perfect for any occasion. This cake is moist and fluffy, with a bright lemon flavor and a hint of poppy seeds. It is also a healthier option than traditional cakes, as it is made with yogurt instead of butter or oil. Whether you are looking for a delicious breakfast treat or a delightful dessert, this lemon poppy seed yogurt cake is sure to please everyone. So grab your ingredients and let's get baking!

Here are our top 2 tried and tested recipes!

LEMON POPPY SEED YOGURT CAKE

Lemon Poppy Seed Yogurt Cake image

Gear up for the week by baking this cake on a Sunday afternoon. You might want to play Dolly Parton's "Nine to Five" while you do. The syrup keeps this homey citrus cake moist for days, so if it manages to last until Wednesday, it will still be delicious. Alternatively, take this all-rounder to work to celebrate a colleague's birthday or farewell.

Provided by Odette Williams

Categories dessert

Time 1h25m

Yield one 9-inch round cake

Number Of Ingredients 13

Ingredients

Unsalted butter, at room temperature, for greasing the pan
2 1/4 cups (290g) all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs, at room temperature
3/4 cup (180ml) grapeseed oil or any neutral oil like canola or vegetable
1 cup (230g) plain Greek full-fat yogurt
Finely grated zest of 1 large lemon
1/3 cup (80ml) freshly squeezed lemon juice
1 cup (200g) granulated sugar
2 tablespoons poppy seeds
1/3 cup (80ml) freshly squeezed lemon or lime juice
1/2 cup (50g) granulated sugar

Steps:

For the poppy seed yogurt cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter. Line the bottom of the pan with parchment paper. Line the sides of the pan with a strip of parchment paper that rises above the edge of the pan. Grease the paper.
Place a large sifter or a sieve in a large mixing bowl. Add the flour, baking powder, and salt and sift.
In another large bowl, whisk the eggs, oil, yogurt, zest, lemon juice, and sugar until combined.
Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Fold in the poppy seeds.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 40 to 45 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed. Cover the top with tinfoil after 30 minutes if it's browning too quickly or turn the oven down slightly.
For the citrus syrup: While the cake is baking, make the citrus syrup. In a heavy saucepan over low heat, stir the juice and sugar together until the sugar has dissolved. (The longer the syrup simmers, the more it will reduce and thicken.) For a syrup that really soaks into the cake, keep it reasonably runny. Stir the mixture often to make sure it doesn't smoke or burn.
Remove the cake from the oven and let it stand for 5 to 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Turn out the cake onto a wire rack set over a baking sheet or dinner plate to catch any drips when you add the syrup.
Poke holes about an inch apart in the top of the cake with a skewer and slowly spoon the syrup over the top of the cake, gradually letting it soak in.

LEMON POPPY SEED YOGURT CAKE

Lemon Poppy Seed Yogurt Cake image

Make and share this Lemon Poppy Seed Yogurt Cake recipe from Food.com.

Provided by cynthiawong

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 egg
1 egg white
1 cup low-fat plain yogurt
1 cup sugar
1/3 cup vegetable oil
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
1 tablespoon lemon zest
1 tablespoon poppy seed

Steps:

Preheat the oven to 350° F, line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides.
In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil.
In another bowl, sift together the flour, baking powder, baking soda, lemon zest, and poppy seed.
Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough.
Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
Let stand for ten minutes, and transfer onto a rack to cool.

Tips:

To ensure a light and fluffy cake, make sure the oven is preheated before you start mixing the ingredients.
Use room temperature ingredients for better emulsification and smoother batter.
Do not overmix the batter, as this can result in a tough cake.
For a more intense lemon flavor, use freshly squeezed lemon juice and zest.
If you don't have yogurt, you can substitute it with an equal amount of sour cream or buttermilk.
To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter.
The cake is done baking when a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before serving for better texture and flavor.
For a moist and flavorful cake, store it in an airtight container at room temperature for up to 3 days.

Conclusion:

Lemon poppy seed yogurt cake is a delightful treat that combines the tangy flavor of lemon with the delicate crunch of poppy seeds. Whether you're a seasoned baker or just starting out, this easy-to-follow recipe will help you create a moist, fluffy, and delicious cake that's perfect for any occasion. With its captivating aroma and irresistible taste, this cake is sure to be a hit with family and friends. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more. Happy baking!