Lemon Poppy Seed Cake

This lemon poppy seed drizzle cake is super moist and bursting with zesty flavour. You’ll need only one bowl to whip this lemon poppy seed cake, therefore, it’s easy to make and even easier to eat!

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My favourite way to use fresh and juicy lemons is to whip up this classic lemon poppy seed drizzle cake. This is a fuss-free dessert, that comes together easily and it requires just one hour to make.

It has a delicate, moist texture, with a zesty punch due to the addition of both lemon juice and zest. The poppy seeds contribute with a subtle seeded flavour contrasted by a sweet lemon drizzle. You’ll fall in love with this cake with every single bite!

Ingredients

• Eggs: You’ll need 2 medium eggs at room temperature.
• Sugar: Use granulated sugar for the batter and powdered sugar for the lemon glaze.
• Flour: “00” or all-purpose flour will work well.
• Baking Powder: This is the rising agent that will lift the cake and contribute to the texture.
• Sunflower Oil: A small amount will be needed – 80 ml. 
• Greek Yoghurt: Bring the plain, greek yoghurt to room temperature. It will be easier to incorporate with the other ingredients.
• Lemon: You will need zest and juice from one lemon for the batter and 2 extra tablespoons for the lemon glaze.
• Poppy Seeds: 18 – 20 g poppy seeds.
• Vanilla: Use vanilla extract for a delicate flavour that will combine beautifully with the other ingredients.
• Butter: a small amount will be needed to grease the pan.
• Salt: Used to lift all flavours. 1/4 teaspoons of kosher salt or a pinch of the salt you regularly use. 

Lemon Poppy Seed Cake

Yield: 10 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This lemon poppy seed drizzle cake is super moist and bursting with zesty flavour. You'll need one bowl to whip this lemon poppy seed cake, therefore, it's easy to make and even easier to eat!

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Ingredients

For the Lemon Poppy Seed Cake

• 2 eggs at room temperature
• 120 g granulated sugar
• 250 g "00" flour + 1 tablespoon to prepare the cake pan
• 16 g baking powder
• 1/4 teaspoons of salt
• 80 ml sunflower oil (or any other neutral oil)
• 1 lemon, zest & juice
• 18 g poppy seeds
• 1 teaspoon vanilla extract
• butter (to grease the pan)

For the Lemon Glaze

• 113 g powdered sugar
• 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 180 °C. Grease a bundt pan with butter and lightly flour it, removing any excess, then set aside.
2. Crack two eggs into a large bowl and add the sugar. Mix well with a whisk or with a hand mixer. The mixture should have a yellow-pale colour.
3. Incorporate gradually the sunflower oil, then add the greek yoghurt. Mix in the lemon juice and zest and combine all ingredients.
4. Once all the wet ingredients are mixed, add the flour in batches until it is fully incorporated. Throw in the baking powder, salt, and poppy seeds. Stir until combined.
5. Pour the batter into the bundt cake pan and bake for 25 - 30 minutes.
6. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Stir the powder sugar and lemon juice until smooth then pour over the cake and enjoy!

Notes

You can also bake this cake in a loaf pan (16 cm x 11 cm) or a rectangular shape pan (26 x 18 cm).

You might want to try this Nutella and Yogurt Bundt Cake recipe as well!