Warning: This is not for the lemon-dabbler. This loaf is dense, moist and incredibly tasty with it’s lemon volume reaching all the way to 11 (Oh yes, that is a Spinal Tap reference). On Brett’s first bite he said, “Wow! It’s like a lemon meringue pie and a spongecake had a baby.” I couldn’t of said it any better myself.
Lemon Poppy Seed Loaf Cake
Inspired by Ina Garten’s Lemon Yogurt Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 large eggs
- 2 teaspoons grated lemon zest (I accomplished this with 1 large lemon)
- 1/2 teaspoon pure vanilla extract
- 1 heaping tbsp poppy seeds
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
For the glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour a loaf pan and line the bottom with parchment paper.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar (save the remaining 1/3 cup), the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil and poppy seeds into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 55 minutes, or until a cake tester placed in the center of the loaf comes out clean.
While the cake is in the oven, stir the 1/3 cup lemon juice and remaining 1/3 cup sugar in a sauce pan over low heat until sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
My 1st attempt at this recipe, I was distracted by bay and rushing to get out the door and pick Edie up from daycare and accidentally folded the 1/3 cup lemon juice with the veg oil and poppy seeds. It wasn’t a disaster but I had to bake off all the extra moisture. If you choose this option, bake for about 75 minutes at 350 f and let cool in loaf pan for about 10 minutes before transferring to a wire rack to cool.