Lemon Poppy Seed Pound Cake
With a slice of lemon poppy seed cake, you can make just about anyone happy. A deliciously soft, moist slice of cake topped with a fresh lemon glaze.
Servings: 12 slices
Ingredients
- 200 grams all-purpose flour
- 175 grams white caster sugar or fine sugar
- 2 tsp baking powder
- Pinch of salt
- Zest of 2 lemons
- 10 grams poppy seeds
- 175 ml yogurt
- 3 eggs
- 1 tsp vanilla extract
- 100 ml sunflower oil
- 150 grams powdered sugar
Equipment
- 10-inch (25 cm) loaf pan
Instructions
- Take two bowls. In the first bowl, combine the flour, sugar, baking powder, salt, lemon zest, and poppy seeds. Mix together with a spatula.
- In the second bowl, mix the yogurt, eggs, vanilla extract, and sunflower oil. Whisk these wet ingredients into the bowl with the flour mixture.
- Use a spatula to gently mix until you have a smooth batter. Once the dry ingredients are incorporated, stop mixing.
- Pour the batter into a loaf pan lined with parchment paper and bake at 345°F (175°C) for 50-55 minutes, until done.
- Once the cake has cooled, make the glaze by mixing 3 tablespoons lemon juice with 150 grams (1¼ cups) powdered sugar. The glaze should be thick but pourable. Add more lemon juice or powdered sugar if needed.
- Pour the glaze over the cake and let it set before slicing.
How to store
Wrap the cake in aluminum foil; it will keep well at room temperature for 4-5 days.