Lemon Poppy Seed Yogurt Cake
Bright, zesty, and perfectly moist, this Lemon Poppy Seed Yogurt Cake is a delightful treat that’s as easy to make as it is to enjoy. Made with creamy Greek yogurt, fresh lemon zest, and fragrant vanilla, this loaf cake strikes the ideal balance between tangy and sweet. The poppy seeds add a subtle crunch, while the luscious lemon glaze provides a glossy finish that enhances every bite. With just 15 minutes of prep time and simple ingredients, it’s perfect for breakfast, an afternoon snack, or even dessert. Serve this homemade favorite with a cup of tea or coffee for a refreshing and crowd-pleasing experience!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Poppy seeds
- 1 cup Plain Greek yogurt
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 tablespoon Lemon zest
- 3 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 0.75 cup Powdered sugar (for glaze)
- 2 tablespoons Lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with cooking spray or butter. Lightly dust with flour and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until well combined.
In a medium bowl, whisk together the Greek yogurt, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
Gradually pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the pan from the oven and allow the cake to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
While the cake is cooling, make the glaze by whisking the powdered sugar and lemon juice together in a small bowl until smooth.
Once the cake has cooled, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.
Enjoy your Lemon Poppy Seed Yogurt Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 30.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 88 mg | 2% | |
*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.
