LEMON POPPYSEED YOGURT CAKE

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This simple recipe is easily modified for whatever is in season. Case in point, the cake above is one I made a while ago filled with rhubarb and topped with strawberries and whipped cream, but since citrus is now in season, the new version below is covered in a delicious lemon glaze. You can’t go wrong either way!

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LEMON POPPYSEED YOGURT CAKE

¾ cup granulated sugar

zest of one large or 2 small lemons 

1 cup plain yogurt or plain soy yogurt, room temp

⅓ cup + 1 tbs cup melted coconut oil 

2 large eggs, room temp

1 tsp pure vanilla extract

1 1/2 cup all purpose flour 

2tsp baking powder

½ kosher salt

1 tbs poppy seeds

LEMON GLAZE

1 cup powdered sugar

2 tbs +1 tsp lemon juice

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METHOD

Heat oven to 350°F. Lightly grease a 8x2-inch cake pan and line with a piece of parchment paper.

Add the sugar and lemon zest and to a large bowl. Use your finger to rub the zest into the sugar until the sugar smells of lemon and is slightly yellow.

Add the yogurt, oil, eggs, vanilla extract, and whisk until smooth. Set aside.

To the medium bowl add the flour, baking powder, salt, and whisk together to combine.

Add the dry mixture to the wet ingredients and fold together until just combined. Add the poppy seeds and fold a few more times to incorporate.

Place in the oven and bake for about 35 minutes, or until a tester inserted into the center comes out clean.

Allow the cake to cool for 10 minutes before gently removing from the pan. 

Whisk the glaze ingredients together and pour over the cake once completed cooled

Slice and enjoy!

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