Another lemon cake! Yes! This is a lemon cake stan page 🥰
I made this a few months ago, for dinner at a friend’s place. She specifically wanted this combo, so I happily obliged:)
It is super easy to make, pretty much basic lemon cake with some poppy seeds thrown in for fun!
This is a dense-ish loaf since it has yoghurt, but still super moist and lemony. Give it time to brown nicely on the top as the inside bakes through.
Let it cool fully before you slice. ENJOY!
Lemon Poppy Seed Cake
Ingredients
- 100g room temperature butter
- 3 eggs
- 3/4 cup (150g) granulated sugar
- 1.5 tsp vanilla extract
- 1.75 cups (210g) all purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1.75 tsp baking powder
- 2 tbsp black poppy seeds
- 2 tbsp lemon zest
- 1/4 cup lemon juice
- 3/4 cup yoghurt
Directions
- Pre heat oven to 180C. Grease and line a 9 inch loaf pan
- Sift the flour , salt, baking soda, baking powder in a small bowl
- In a larger bowl, cream the butter and sugar together for 2-3 mins till light and fluffy
- Add the eggs one by one, mixing well after each addition
- Whisk in the lemon zest, lemon juice and vanilla extract
- Add a third of the flour mix and mix gently till just combined
- Gently mix in half of the yoghurt. Repeat with another third of the flour, remaining yoghurt and last bit of the flour
- Gently fold in the poppy seeds
- Transfer the batter to the baking pan. Tap the pan on the counter to remove air bubbles
- Bake at 180C for 45-55 mins till a tester comes out clean and the top is browned
- Once it is out, if you want, add some lemon syrup over the warm cake
- Let it cool and slice
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