Yogurt Lemon Poppy Seed Cake

Citrus cakes are one of my favorite cakes, but only if the true citrus essence comes through. This cake comes together really quickly and if you're like me, you already have everything at home for it. The cake is super moist, refreshingly tangy from the yogurt and lemon, with a lovely crunch from the poppy seeds. It also freezes well so you can enjoy it whenever the mood strikes.

Delicious slice of cake!

This cake was a big hit with my husband. He thought it was a tad too sweet, even though I had reduced the amount of sugar in the original recipe. Something to try next time :) I loved it too. It delivered the right lemon punch which I like, and it had a soft and spongy texture. Wonderful with a cup of tea!

This is half the recipe. Baked until golden brown and delicious!

A simple dusting of powdered sugar is wonderful!

Bon appetit!

Wafae's Yogurt Lemon Poppy Seed Cake

(adapted from my BFF Wafae's Yogurt Lemon Poppy Seed Cake recipe)

Ingredients

• --- wet ingredients---
• 4 large eggs
• 3/4 cup plain yogurt (175 gr by weight, used 2% plain yogurt)
• 1 1/2 cup (300 gr) sugar (reduced it to 240 gr; will try 200 gr next time)
• 3/4 cup (150 Gr) neutral oil (reduced it to 100 gr)
• Vanilla extract or 8 gr vanilla sugar
• Lemon and/or orange zest (from 2 large lemons or 1 large orange, or a mix of both)
• 2 Tbsp (fresh) lemon or orange juice

• --- dry ingredients---
• 2 cups (265 gr) all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 tsp baking powder
• 2 Tbsp poppy seeds

Pan sizes to use

• For half the recipe, I like to use a round or star shaped 8" pan.
• For the full recipe, you can use a Bundt pan, a 10" round pan, or a 9" x 13" pan.

Instructions

• Preheat oven to 350 F.
• Take two medium bowls.
• Combine the wet ingredients in a medium bowl.
• Combine the dry ingredients in a separate bowl.
• Add the wet ingredients into the bowl of the dry ingredients, and stir until well combined (avoid overmixing).
• Pour batter into your greased and floured baking pans.
• Bake for 30-35 min, or until a metal skewer inserted in the middle comes out clean.
• Cool the cake on a wire rack.
• Once the cake has cooled down completely, dust it with a little powdered sugar.
• Wafae's serving tip: instead of powdered sugar, brush the top of the cake with some warm apricot jam and sprinkle the cake with toasted sliced almonds.