Lemon Poppy Seed Cake Recipe

Step 1

Preheat oven to 350°F

Step 2

Spray a 9 x 4 inch loaf pan with cooking spray and line with a piece of parchment paper that covers the bottom and extends past the short sides of the pan. You will use these as handles to pull the loaf out of the pan once it has cooled slightly

Step 3

In a small bowl, whisk together flour, salt, baking powder and baking soda. Set aside

Step 4

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until pale and fluffy (about 3 minutes)

Step 5

Add the eggs one at a time and beat well after each egg is added

Step 6

Scrape down sides of bowl as needed

Step 7

Add the lemon zest, lemon juice and vanilla. Mix until combined

Step 8

With the mixer on low, add some of the flour mixture to the butter and sugar mixture and then alternate with the greek yogurt, ending with the flour mixture

Step 9

Remove from mixer and stir in poppyseeds with a wooden spoon or rubber spatula

Step 10

Mix until barely incorporated. Do not over mix

Step 11

Pour batter into prepared pan and bake for 55-60 minutes until golden brown and toothpick inserted into center of cake comes out clean

Step 12

If cake is browned too quickly towards the end of the baking time, cover the top with a piece of aluminum foil

Step 13

Remove from oven and cool in the pan on a wire rack for 10 minutes

Step 14

Using the parchment paper handles, carefully lift the cake from the pan and set aside to cool on a wire rack

Step 15

Once the cake is cool to the touch, whisk together the confectioners sugar and milk in a small bowl

Step 16

Spoon the glaze over the top of the cake allowing some to drizzle down the sides

Step 17

Sprinkle top with an additional 1/2 tsp poppy seeds if desired