Moist Lemon Poppy Seed Cake (Printable Version)
# What You'll Need:
→ For the Cake
01 -
190 g all-purpose flour
02 -
2 tablespoons poppy seeds
03 -
2 teaspoons baking powder
04 -
0.5 teaspoon baking soda
05 -
0.25 teaspoon salt
06 -
150 g granulated sugar
07 -
Zest of 2 fresh lemons
08 -
125 g plain yogurt (Greek or regular)
09 -
120 ml vegetable oil
10 -
2 large eggs
11 -
60 ml fresh lemon juice
12 -
1 teaspoon vanilla extract
→ For the Lemon Glaze
13 -
60 g powdered sugar
14 -
1 to 2 tablespoons fresh lemon juice
15 -
Optional: extra lemon zest for topping
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Grease and line a loaf pan with parchment paper. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
02 -
In a large mixing bowl, combine granulated sugar and lemon zest, rubbing them together with your fingers to release the lemon oils.
03 -
Add yogurt, vegetable oil, eggs, lemon juice, and vanilla extract to the bowl. Whisk the mixture until completely smooth and well blended.
04 -
Gradually fold the dry ingredients into the wet mixture using a spatula or whisk, mixing until just combined. Avoid overmixing.
05 -
Pour the batter into the prepared loaf pan and smooth the surface. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.
06 -
In a small bowl, stir together the powdered sugar and lemon juice until smooth and pourable.
07 -
Drizzle glaze over the cooled cake. Sprinkle with additional lemon zest if desired. Allow glaze to set before slicing and serving.
# Helpful Notes:
01 -
Use both fresh lemon zest and juice for robust citrus flavor.
02 -
Do not overmix the batter to ensure a tender, moist crumb.
03 -
Check doneness starting at 45 minutes as baking times may vary.
04 -
Let the cake cool completely before applying the glaze so it sets properly.
05 -
For extra sweetness and tang, double the lemon glaze ingredients.