Have you ever eaten a cake and felt like you’re eating ice cream? You will feel so when you try this Lemon Poppy Seed Cake! You might realize that I’ve been posting refreshing treats since the beginning of April. It’s not because we’re having summery weather here. I just think that spring itself means refreshment and we don’t have to wait till summer to enjoy ice cream, popsicles or other fresh foods. Refreshing foods don’t have to be frozen though, even a cake could be suitable for warm weathers with the right ingredient. This lemon poppy seed cake is one of these cakes with its remarkable zesty flavor.
I made this cake for mom and she said it’s like a lemon ice cream cake. Her favorite summer treat is lemon ice cream, so she was very satisfied with my lemon cake, which she thinks contains a hidden ice cream inside. I must learn how to make lemon ice cream soon to make mom even happier. If you know a good recipe for it, please share it in the comments section.
This lemony yogurt cake is tasty year-round, but we love it more when the weather starts to warm up. The yogurt inside helps the lemon cake become wonderfully moist, and the refreshing lemon flavor matches perfectly with it, which gives the ice cream feeling. It’s perfect for special occasions too!
This lemon poppy seed cake doesn’t contain any butter. I used just 1/3 cup olive oil and it has just eggs, so it wouldn’t be wrong to say that this cake is a healthy one.
For the topping, you can prefer the easiest way just like I did and go with powdered sugar and freshly grated lemon zest. I always grate lemon zest right before serving to impress my guests with its intoxicating fragrance. Optionally, you can prepare lemon jam and top your cake with it just like my Lemon Cake topped with Lemon Jam.
Lemon Poppy Seed Cake
An ice cream like lemon cake. So moist and full of lemon flavor!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8
Ingredients
- 2 eggs
- 1 cup sugar
- 1 cup full-fat yogurt
- 1/3 cup olive oil
- 6 tablespoons lemon juice
- 3 tablespoons grated lemon zest
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon vanilla powder or extract
- 5 teaspoons poppy seeds
- For topping:
- 1 tablespoon powdered sugar
- 1 taspoon grated lemon zest
Instructions
- Preheat oven to 180C.
- Beat eggs and sugar very well until creamy.
- Add in yogurt, olive oil, lemon juice and grated zest, beat until blended.
- Sift together flour, baking powder and vaniila powder and gradually combine these with wet ingredients beating together until well combined.
- Fold in poppy seeds.
- Brush a cake pan with melted butter and pour the batter into it.
- Bake for 50 minutes or until a toothpick inserted in the cake comes out clean.
Zerrin ben bilmiyorum ama öğrenim limonlu tarifi , bize de kekten getirsen yarın ya :))
Can you use Greek yogurt?
Hi Barbara, I used regular yogurt. I think you need to decrease the amount of it if you want to use Greek yogurt. You know it’s far thicker. Or you can mix greek yogurt with a little water to make it equal to regular yogurt.
What flavor was your yogurt? Lemon, vanilla or plain?
It was plain yogurt.
Hi.
I’ve been baking cakes for years and tried this one four different times. Haven’t been able to get it to turn out right. I went exactly by the recipe, but it’s still only rises about 80 percent. Very dense. Was thinking about substituting butter for the olive oil.
Any suggestions?
Sorry to hear that Brad. Could that density be because of the baking time? It might change depending on your oven. You might reduce that time and see the result. Unfortunately I don’t know why it doesn’t rise enough. I would say the eggs should be at room temperature, but I’m sure you already know that.Please let me know what happens if you try it for the fifth time.
Mine also did not rise very much at all. I use a 10 inch round cake pan. It was cooked through at about 30 minutes (my oven runs hot) and came out really dense, but everyone who ate it liked it (or so they say…)! It tastes great, but definitely didn’t look as fluffy and full as the picture.
That’s interesting Katie. I’m sorry to hear that yours didn’t rise well. I use 7 inch round cake pan. I really wonder the reason. Could it be because of the yogurt you use. I make my own yogurt and it’s not as thick as the store bought ones.
I think that the reason why some people find it does not rise as high as they would like is that it the difference in the diameter cake pan – the author uses a much smaller diameter (7 inch).