This Lemon Poppyseed Yogurt Cake is so citrusy, soft, and moist thanks to Greek yogurt. It's finished with a rich lemon glaze and makes a decadent breakfast, dessert or afternoon treat!
My citrus journey continues with this decadent Lemon Poppyseed Yogurt Cake! I'm so impressed with the way yogurt cakes turn out to be; super moist, yet still fluffy and tender on the inside. I can't get enough of this wonderful combination of lemon flavors with the added poppyseed crunch, finished with a double layer of simple lemon glaze!
Yogurt cakes are a great way to use up extra plain yogurt. We usually buy a large tub of plain low-fat Greek yogurt which we use for marinades, muffins, and breakfast granola like these amazing Frozen Blueberry and Yogurt Granola Cups. If you have leftover Greek (or any low-fat, plain yogurt or Skyr), this Lemon Poppyseed Yogurt Cake is a perfect way to use it up! Besides the yogurt, you will only need 1 or 2 lemons and a few basic pantry ingredients to make this delicious treat.
This Lemon Poppyseed Yogurt Cake tastes refreshing all year round (even during hot summer days!)
What does Greek Yogurt do in a Cake?
Greek yogurt adds moisture and tenderness to this lemon poppy seed cake. Cakes made with yogurt do not dry out, and are soft, moist, and so delicious! In addition, Greek yogurt is a great butter substitute in cakes for a healthier, lower-calorie option!
Ingredients and Substitutions for Lemon Poppyseed Yogurt Cake
For the lemon poppyseed yogurt loaf cake, you will need:
Flour - Ideally, use cake flour, but if this is not available, you can substitute with Use all purpose flour. For best results, weigh flour using a digital kitchen scale.
Baking powder - This is a cake leavener which will help the cake to rise and increase in volume.
Sugar - For sweetness. I used granulated sugar for this recipe.
Vanilla Extract & Salt - Used for added flavor
Lemon Zest and Lemon Juice - You will need the juice of approximately one medium-sized lemon and around 1 tbsp. of zest. Fresh juice always gives best results. You can add more or less lemon juice and zest depending on your taste.
Oil - Oil provides moisture and tenderness to this Lemon yogurt cake. For best results, use neutral-flavored oil such as canola oil or vegetable oil.
Eggs - These provide fluffiness, flavor, and richness. Always beat eggs well and add them one by one.
Greek Yogurt - Greek yogurt is slightly tangy and I simply love using it in baking. For best results, use low-fat, plain Greek yogurt. If Greek yogurt is not available for you, regular plain, low-fat yogurt or Skyr are alternative options.
Poppyseeds - I love combining poppyseeds with citrus flavors. Poppyseeds provide a bit of added nutty crunch. I always use black poppy seeds in my recipes, but if these are not available, white poppyseeds should work just as well.
For the simple (optional) glaze, you will need confectioner's sugar (also known as icing sugar or powdered sugar), lemon juice, and Greek yogurt.
How to Make Lemon Poppyseed Yogurt Cake
This Lemon Poppyseed Yogurt Cake cannot be any easier. It takes just 15 minutes of hands-on time from the mixing bowl to the oven!
- Sift and Mix the dry ingredients (flour, baking powder, salt).
- Mix oil and sugar.
- Add vanilla extract, lemon juice, and lemon zest.
- Add eggs one by one and beat well after each one.
- Add dry ingredients, alternating with Greek yogurt and mix until just combined.
- Fold in poppy seeds.
- Pour batter into a loaf tin (or round cake tin) lined with parchment paper.
- Bake at 175°C (350F) for 40 to 50 minutes.
- Transfer to a cooling rack and cool completely.
- Make the glaze: mix powdered sugar with Greek yogurt and lemon juice and drizzle over cooled cake!
Tips for the Best Yogurt Cake
- Use a digital scale to weigh your ingredients.
- Use room temperature ingredients.
- Add eggs one by one, and mix well after each addition.
- Do not overmix the batter once you add dry ingredients.
Making Ahead and Storing
This yogurt cake keeps moist for days and doesn't dry out thanks to the addition of Greek yogurt! Store this glazed lemon poppyseed yogurt cake in an airtight container in the refrigerator for up to 5 days. You can slice the cake before storing it so that you can easily grab and go!
Alternatively, this cake can be frozen (without glaze) for up to 2 months in a freezer-safe container. Thaw the cake overnight before serving.
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Lemon Poppyseed Yogurt Cake
Lemon Poppyseed Yogurt Cake
- 190 g cake flour 1½ cups
- 2 tsp. baking powder
- ¼ tsp. salt
- 200 g granulated sugar 1 cup
- 120 mL vegetable oil (e.g., canola oil, sunflower oil), ½ cup
- ½ tsp. vanilla extract
- 1 tbsp. lemon zest
- 3 tbsp. lemon juice (or juice of 1 lemon)
- 1½ tbsp. poppyseeds + more as desired
- 3 medium-sized eggs
- 240 g Greek yogurt plain, low-fat (or any other plain yogurt), 1 cup
- 125 g powdered sugar icing sugar, 1 cup
- 1-2 tbsp. lemon juice
- 1-2 tbsp. Greek yogurt
- Preheat oven to 175°C (350F) and line or grease a 9" loaf tin with parchment paper or butter. (You can also use a 9" round sprinform pan or bundt cake tin).
- Sift and mix flour, baking powder and salt in a large mixing bowl and set aside.
- Place oil and sugar in a large mixing bowl of a stand mixed fixed with the paddle attachment. Mix on medium speed for 1-2 minutes. Add vanilla extract, lemon zest, and lemon juice and mix for another 30 seconds.
- Add eggs, one by one, and mix until well combined.Add half of the dry ingredients alternating with half of the yogurt and mix on slow speed until just combined. Add remaining ingredients and mix until just combined. Do not overmix. Fold in poppyseeds using a spatula.
- Pour batter into loaf tin and bake for 40-50 minutes or until a skewer inserted into the center comes out clean. Cake surface should be deep golden brown. Allow to cool for 5-10 min in baking tin, then transfer to cooling rack to cool completely before glazing.
- To make the glaze, place sifted powdered sugar in mixing bowl. Add 1-2 tbsp. of yogurt and 1-2 tbsp. of lemon juice and mix well until a desired consistency is reached. For a thicker glaze, add more powdered sugar. For a runnier glaze, add more lemon juice and/or yogurt. Pour or spoon glaze over yogurt cake. For a thicker glaze layer, allow first glaze layer to set (in the fridge) and repeat the glazing step.