Zesty Delight: Baking Bliss with Lemon Poppy Seed Yogurt Cake

Chef Tyler, from the Glenlaurel Culinary Team, wanted to share his lemon poppy seed yogurt cake recipe. The light lemon genoise is used as a dessert component but could also be used on its own. Nothing says summer like a luscious lemon cake topped with fresh berries and whipped cream! 

Recipe for Lemon Poppy Seed Yogurt Cake is a tart refreshing cake that’s delicious with fresh whipped cream and berries (or by itself).

INGREDIENTS

Dry

1 1/2 cups all-purpose flour/ almond flour for gluten-free option
3 teaspoons baking powder
1/2 teaspoon kosher salt

Wet

1 cup nonfat vanilla yogurt
1 cup sugar
3 extra-large eggs
2 egg yolks
2 tablespoon grated lemon zest (6 lemons)
1/2 teaspoon almond/vanilla extract
1/2 cup vegetable oil
2 tablespoons poppy seeds

Glaze

Juice of 6 freshly squeezed lemons
2 cups confectioners’ sugar

DIRECTIONS

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan or 9 by 13 pan. Line the bottom with parchment paper. Grease with pan spray.

Sift together dry ingredients over a piece of parchment paper. This will make it easier to add to the wet ingredients later. In a mixing bowl, add all wet ingredients and mix. Slowly whisk the dry ingredients into the wet ingredients. Pour the batter into the prepared pan and bake for about 30-50 minutes, or until a cake tester placed in the center of the cake comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes. Remove from pan and allow it to cool completely.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

NOTES

As a loaf, this is perfect for a sweet breakfast bread or summer dessert. Use hand-whipped cream and farm-fresh summer berries tossed in approx. ¼ c. of glaze to bring a taste of Glenlaurel to your kitchen.