Lemon Poppy Seed Yogurt Cake

Lemon Poppy Seed Yogurt Cake

Just the right mix of moist tender Bundt cake that is not too sweet and not too tart, just perfect. This cake has huge lemon flavour, so you can leave out the poppy seeds if you want. If you’re not a lemon fan either, try lime, orange or Meyer lemon for a slightly sweeter taste. Recipe and photography courtesy of our partners at EatInEatOut Magazine.

  • Ingredients

    Lemon Poppy Seed Yogurt Cake

    • 2 cups yogurt (non-fat, full-fat, Greek – they all work) (500 mL)
    • 1 cup granulated sugar (250 mL)
    • 3 eggs, room temperature (3)
    • 4 Tbsp fresh lemon juice (125 mL)
    • 3 Tbsp fresh lemon zest (45 mL)
    • 1 tsp vanilla extract (5 mL)
    • ½ cup canola oil (125 mL)
    • 2 cups all-purpose flour (500 mL)
    • 1 cup cake flour (250 mL)
    • 1 Tbsp baking powder (15 mL)
    • 1 tsp salt (5 mL)
    • 5 tsp poppy seeds (25 mL)

    Lemon Syrup

    • 1/2 cup granulated sugar (125 mL)
    • 1/2 cup fresh lemon juice (125 mL)

    Lemon Glaze

    • 1 cup confectioner’s sugar (250 mL)
    • 2 Tbsp fresh lemon juice (30 mL)
    • Zest of one lemon
  • Directions

    Lemon Poppy Seed Yogurt Cake

    1.  Preheat oven to 350ºF. Spray 10” bundt pan with non-stick spray.
    2.  Using a stand mixer, beat yogurt, sugar, eggs, lemon juice, lemon zest and vanilla. Once fully combined, add canola oil and beat until thoroughly combined.
    3.  In a separate large bowl, whisk flours, baking powder and salt.
    4. With mixer on low, add dry ingredients in 2-3 additions, stopping to scrap down sides until well combined. Stir in poppy seeds.
    5. Pour batter in prepared pan and bake 50-55 minutes, or until tester comes out clean. Remove from oven and let stand 10 minutes in the pan.
    6. Place a wire cooling rack over a rimmed cookie sheet. After cake has cooled 10 minutes, invert cake on to the wire rack.
    7. Spoon Lemon Syrup over top of cake (most will fall into the cookie sheet below, but it does add lots of lemon flavor). Allow to fully cool before glazing.

    Lemon Syrup

    1. Combine ½ cup granulated sugar with ½ cup fresh lemon juice in a small saucepan over medium heat.
    2. Stirring constantly, cook until the sugar has dissolved, about 1 minute. Remove from heat.

    Lemon Glaze

    1. Add just before serving.
    2. Whisk 1 cup confectioner’s sugar with 2 Tbsp fresh lemon juice. Add more lemon juice, if needed, to get to a pouring consistency. Drizzle over cake. Garnish with additional lemon zest and serve.