This recipe is so moist and has such a light, lemon flavor. It's truly a wonderful summer dessert!
Description
This cake has 2 components.
Batter
Glaze
Prep time: 20 minutes
Cook time: 55 minutes
Total time: 1 hour and 15 minutes
Yields: 1 loaf
Ingredients
Batter
1 cup + 2 tablespoons of all-purpose flour (spooned and leveled)
1 cup of cake flour (spooned and leveled)
4 teaspoons of poppy seeds
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg (room temperature)
1/3 cup of vegetable oil
1/3 + 1 tablespoons of non-fat Greek yogurt
2/3 cup of buttermilk
2 medium lemons (4 tablespoons of lemon juice and 1 tablespoon of lemon zest)
1 teaspoon pure vanilla extract
Glaze
1/2 cup confectioners' sugar
2 teaspoons of lemon juice
1 teaspoon of whole milk
Instructions
Preheat the oven to 350°F (177°C). Coat a loaf pan with butter (I used a 9x5 inch pan).
In a large stand mixer, mix the egg with the sugar. Add in the vegetable oil, yogurt, buttermilk, lemon juice, lemon zest, and vanilla extract.
In a separate bowl, mix the flour, poppy seeds, baking soda, baking powder, and salt. Pour the dry ingredients into the wet ingredients.
Pour the batter into the buttered pan and bake in a preheated oven for around 55 minutes or until you can insert a toothpick into the center and it comes out clean.
Once you remove the loaf from the oven, run a knife along the edges to prevent the loaf from sticking to the pan. You can choose to either leave the loaf in the pan or invert it onto a plate.
To make the glaze, mix the sugar, lemon juice, and whole milk. Once the loaf is cool, gently drizzle the glaze over the loaf.
Notes
Greek yogurt will help keep your cake moist and tender for longer. It can also be substituted with sour cream. The tanginess of both greek yogurt and sour cream gives your desserts an old-fashioned flavor.
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