This lemon poppy seed cake is soft, very fluffy, moist, and has an incredible texture from the poppy seeds.
It is a pancake or sponge cake that is very easy to make and always looks great. It has a sweet and tangy touch from the lemon and yogurt that balance each other nicely.
Now, the key for this poundcake is the poppy seeds and the lemon zest. The poppy seeds because they are crunchy even after baking the cake, and the lemon zest because it adds so much flavor to the whole mixture. The best thing about this is to bite into it and feel how those little seeds crunch in your mouth.
We like to eat this pound cake along with some glaze on top. This glaze is very easy to make, simply mix powdered sugar with some milk. The milk must be added little by little, because it is very easy to overdo it. You have to add it and mix it until you have a glaze or icing with the texture you want for the pound cake.
This is the perfect pound cake to eat as a snack, as a dessert or even as breakfast. It is crispy on the outside and very soft on the inside at the same time.
If you like this recipe you have to check out our yogurt pound cake, you will love it for sure.
- 3 eggs, big
- 1 C (7 oz) (200 gr) white sugar
- 3/4 C (6 fl oz) (180 ml) unsweetened natural yogurt
- 6 tbsp (3 fl oz) (90 ml) olive oil
- 1 tbsp (0.50 fl oz) (15 ml) lemon or lime juice
- The zest of one lime or lemon
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 2 C (5.60 oz) (260 gr) all purpouse flour
- 2 1/2 tsp (0.45 oz) (12.5 gr) baking powder
- 1/4 tsp (0.045 oz) (1.25 gr) salt
- 2 tbsp poppy seeds
Preheat the oven to 180° C. Line a deep rectangular baking pan of approximately 11.80 x 5.10 inches (30cm x 13cm) with parchment paper.
In a medium bowl, sift the flour with the baking powder and salt.
In a large bowl, beat the eggs together with the sugar with an electric mixer or hand whisk for 5 minutes until the mixture lightens in color and turn fluffy.
Carefully add the yogurt, oil, lemon juice, lemon zest and vanilla extract while continuing to beat. Beat for 30 seconds until everything is well integrated.
Add the flour mixture in three separate additions. Beat only for a maximum of 30 seconds after each addition, just until the ingredients are integrated so as not to over beat.
Incorporate the poppy seeds and beat just a little until you get a smooth batter.
Pour the mixture into the mold and bake at 180° C for approximately 45-50 minutes until a wooden toothpick comes out clean when inserted.
Once ready, remove the cake from the oven and let it cool down in the pan for 10 minutes. Then turn it out and let it cool completely on a wire rack.