Lemon Poppy Seed Snack Cake
Brighten your day with this delightful Lemon Poppy Seed Snack Cake—a tender, zesty treat perfect for any occasion. Made with creamy Greek yogurt and infused with fresh lemon juice and zest, this moist and flavorful cake delivers the perfect balance of tangy citrus and nutty poppy seeds. Quick and easy to prepare, it comes together in just 15 minutes of prep time and bakes to golden perfection in under half an hour. Topped with a light dusting of powdered sugar, this cake makes an excellent midday snack, elegant brunch addition, or simple dessert. Its compact 8x8-inch size ensures it's just right for small gatherings or a week's worth of indulgence. Enjoy the refreshing burst of lemon with every bite of this irresistible snack cake!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 2 tablespoons poppy seeds
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups Greek yogurt (plain, full-fat)
- 2 pieces large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a separate medium bowl, whisk together the melted butter, Greek yogurt, eggs, lemon juice, lemon zest, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Do not overmix; the batter should look smooth but thick.
Spread the batter evenly into the prepared baking pan, smoothing the top with the back of a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Once cool, optionally dust the top with powdered sugar for garnish. Slice into 9 squares and serve.
Nutrition Facts
Calories |
2568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 1796 mg | 78% | |
| Total Carbohydrate | 325.3 g | 118% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 174.5 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 557 mg | 43% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
