Lemon Greek Yogurt Poppy Seed Pound Cake
It took me so long to find poppy seeds here in Finland. I could find them sold in like a liter sized container but no reasonable sized container. It would take me years to use that many poppy-seeds. Then a friend of ours moved back to America and she gave me her stash of baking goods and poppy seeds were included! And then I promptly made this cake and sent a loaf for a coworker of my husband’s. But guess what? Now I’ve seen poppy seeds sold in normal sizes all over so now I can make this bread whenever I feel like it!
This bread tastes a lot like the lemon loaf you can get at Corner Bakery Café, only with added poppy seeds. Sometimes when I ask my husband what dessert he would like he just says something like “something with citrus” so I tend to make quite a few lemon desserts. This cake is so moist with the perfect ratio of sweet and tart.
Lemon Greek Yogurt Poppy Seed Pound Cake
- Yield: 1 Loaf 1x
Ingredients
Bread:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 Tablespoon poppy seeds
1 cup butter, softened
1 cup sugar
4 eggs
1 Tablespoon vanilla extract
¼ cup lemon juice for cake
½ cup lemon, vanilla, or plain Greek yogurt
zest of one lemon
Syrup:
¼ cup sugar
¼ cup lemon juice
Glaze:
2 Tablespoons lemon juice
¾ C powdered sugar
Zest of 1 lemon
Instructions
Bread:
In a small bowl whisk together the flour, baking powder, salt and poppy seeds. Set aside.
In the bowl of a stand mixer with a paddle attachment (or use a hand mixer,) cream the butter and sugar until smooth. Add the eggs one at a time and then the vanilla and stir till combined.
Slowly add the dry ingredients and mix until almost combined. Add in the lemon juice, zest and yogurt, mixing on low until combined.
Pour batter into a buttered and floured 9-inch loaf pan. Bake at 325F for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Syrup:
Stir together lemon juice and sugar until sugar has dissolved.
Glaze:
Gradually add the powdered sugar to the lemon juice until your desired drizzling consistency.
Finishing touches:
Turn the warm cake onto a wire rack and brush all over with the syrup. (Do this when the cake is still warm!) Drizzle with the glaze once the cake is cool. This cake is delicious refrigerated too.
Notes
I always double this because this recipe is perfect for sharing. Double this like I do and give a loaf to your neighbor or co-worker or sister!
To make one loaf it takes 2 1/2-3 lemons.
Recipe Adapted from https://www.foodnetwork.com/recipes/lemon-pound-cake-recipe-1911714
