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Lemon Zest Poppy Seed Cake

5 based on 8 reviews
|
Prep 15 MINUTES
Cook 40 MINUTES
Servings 10 SERVINGS
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Ingredients

  • Cake:
  • 2 3/ 4 cups flour
  • 1 1/ 2 teaspoons baking powder
  • 1/ 4 teaspoon baking soda
  • 1/ 4 teaspoon salt
  • 1 cup butter
  • 1 3/ 4 cups sugar
  • 4 large eggs
  • 4 tablespoons lemon juice
  • zest of 1 medium lemon
  • 1 teaspoon vanilla extract
  • 1 cup vanilla yogurt
  • 1/ 4 cup or less poppy seeds
  • Glaze:
  • 1 tablespoon lemon juice
  • 1/ 2 cup powdered sugar

Directions

Cake:

Preheat oven to 350°F. Prep pan with shortening and flour or baking spray. Put dry ingredients in bowl and mix. Set aside. In a large mixing bowl, mix together butter, eggs and sugar. Add in lemon juice, zest and vanilla. Slowly add dry ingredients into the bowl with wet ingredients and mix together. Do not over mix. Add yogurt and poppy seeds. Pour into prepared pan and bake for 40-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn out onto rack. Cool another 10 minutes before glazing.

Glaze:

In a small bowl stir together powdered sugar and lemon juice. Slide wax paper under rack and brush glaze onto cake. Put cake in refrigerator for 30 minutes to set glaze.

Read Recipe Reviews

    I’ve made this several times…Absolutely lovely lemon cake! Didn’t have yoghurt this time but sour cream instead works fine!

    I’ve made this cake several times and it’s a crowd pleaser! Delicious! I added 1 tsp bottled lemon oil for more lemon flavor, used sour cream instead of yogurt, used 2 eggs and upped the baking powder a bit for a lighter cake. Also doubled the poppyseeds for more crunch. Very pretty and delicious! 5 star!

    Definitely 5-star!! I purchased the Kugelhopf pan and this recipe came with it. It was my first experience with the pan & the recipe. It is the best! Raves all round! Never fails to get great compliments and ” I want the recipe.” Definitely my go-to cake!

    Very tasty, moist, buttery, with lemon and vanilla flavor. Poppy seeds contribute to a crunchy texture.
    I’ve done it several times but never covered it.
    For my taste I reduced sugar and butter, I used 275 g of sugar [1 + 1/3 cup] (instead of 350 g) and 200 g of butter (instead of 220 g). I used the zest of 2 medium lemons or a large one.

    I tried three lemon poppy recipes to find the right balance of lightness. I didnt want a heavy Heavy cake but also wanted it to work well with my new Jubilee bunt pan. This was the best out of all of them! Will be making again. Only comment the glaze isnt nearly enough, I doubled that.

    I made this as a dairy free version, using a vanilla soy yoghurt. Turned out tasting fantastic, with a very fine, soft, and light texture. Definitely going on the favs list:)

    Used the Crown Bundt pan, Took off 1/2 cup less sugar and added blueberries. It only wasn’t perfect because the outside of the cake was too dark and not so yellow like the photo. Although it tasted delicious.

    We made that cake yesterday and all of our guests and ourselves loved it. Since we’re Germans, and thus generally don’t eat as sweet as Americans, we used a 1/4 cup less sugar. Furthermore we used natural yogurt instead of vanilla yoghurt and increased the amount of vanilla extract by half a tea spoon.

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Write a Review

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Ingredients

Ingredients
  • Cake:
  • 2 3/ 4 cups flour
  • 1 1/ 2 teaspoons baking powder
  • 1/ 4 teaspoon baking soda
  • 1/ 4 teaspoon salt
  • 1 cup butter
  • 1 3/ 4 cups sugar
  • 4 large eggs
  • 4 tablespoons lemon juice
  • zest of 1 medium lemon
  • 1 teaspoon vanilla extract
  • 1 cup vanilla yogurt
  • 1/ 4 cup or less poppy seeds
  • Glaze:
  • 1 tablespoon lemon juice
  • 1/ 2 cup powdered sugar

Directions

Directions

Cake:

Preheat oven to 350°F. Prep pan with shortening and flour or baking spray. Put dry ingredients in bowl and mix. Set aside. In a large mixing bowl, mix together butter, eggs and sugar. Add in lemon juice, zest and vanilla. Slowly add dry ingredients into the bowl with wet ingredients and mix together. Do not over mix. Add yogurt and poppy seeds. Pour into prepared pan and bake for 40-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn out onto rack. Cool another 10 minutes before glazing.

Glaze:

In a small bowl stir together powdered sugar and lemon juice. Slide wax paper under rack and brush glaze onto cake. Put cake in refrigerator for 30 minutes to set glaze.

Read Recipe Reviews

    I’ve made this several times…Absolutely lovely lemon cake! Didn’t have yoghurt this time but sour cream instead works fine!

    I’ve made this cake several times and it’s a crowd pleaser! Delicious! I added 1 tsp bottled lemon oil for more lemon flavor, used sour cream instead of yogurt, used 2 eggs and upped the baking powder a bit for a lighter cake. Also doubled the poppyseeds for more crunch. Very pretty and delicious! 5 star!

    Definitely 5-star!! I purchased the Kugelhopf pan and this recipe came with it. It was my first experience with the pan & the recipe. It is the best! Raves all round! Never fails to get great compliments and ” I want the recipe.” Definitely my go-to cake!

    Very tasty, moist, buttery, with lemon and vanilla flavor. Poppy seeds contribute to a crunchy texture.
    I’ve done it several times but never covered it.
    For my taste I reduced sugar and butter, I used 275 g of sugar [1 + 1/3 cup] (instead of 350 g) and 200 g of butter (instead of 220 g). I used the zest of 2 medium lemons or a large one.

    I tried three lemon poppy recipes to find the right balance of lightness. I didnt want a heavy Heavy cake but also wanted it to work well with my new Jubilee bunt pan. This was the best out of all of them! Will be making again. Only comment the glaze isnt nearly enough, I doubled that.

    I made this as a dairy free version, using a vanilla soy yoghurt. Turned out tasting fantastic, with a very fine, soft, and light texture. Definitely going on the favs list:)

    Used the Crown Bundt pan, Took off 1/2 cup less sugar and added blueberries. It only wasn’t perfect because the outside of the cake was too dark and not so yellow like the photo. Although it tasted delicious.

    We made that cake yesterday and all of our guests and ourselves loved it. Since we’re Germans, and thus generally don’t eat as sweet as Americans, we used a 1/4 cup less sugar. Furthermore we used natural yogurt instead of vanilla yoghurt and increased the amount of vanilla extract by half a tea spoon.

Write a Review

Write a Review

Your email address will not be published. Required fields are marked *

*

Product Used In This Recipe

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Visit Kugelhopf Bundt® Pan

Kugelhopf Bundt® Pan

SEE PRODUCT

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