Lemon Poppyseed Yogurt Cake

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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!

Prep Time15

Cook Time45

Course: Dessert

Keyword: cake, greek yogurt, lemon

Servings:

Calories: 347kcal

Ingredients

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

Lemon-Yogurt Glaze

125 g powdered sugar icing sugar, 1 cup
1-2 tbsp. lemon juice
1-2 tbsp. Greek yogurt

Instructions

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.

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