This cake is really a bread, similar to a banana or pumpkin bread. Some may liken it more to a loaf. Whatever you call it, it’s made with lemons (obviously), eggs, and greek yogurt which basically means it’s breakfast. Are you following me here?? Cake for breakfast. Yep…totally a thing. You know where to file this recipe: Breakfast That Doubles As Dessert. This cake wins major points for having the perfect texture (not too dense, not too crumbly) with just the right amount of lemon flavor. The subtle hint of lemon is perfection in my book, feel free to add more lemon to the batter if you prefer a super tart flavor. I prefer my lemon cake sans puckered lips, thank you very much. Enjoy this one bakers and if you make this recipe or any other recipe from the blog, please tag @brownedbutterblondie on Instagram so I can see what you’re all baking in your kitchens. Leave some love in the comments below and happy baking!

Prep time:     10 mins
Cook time:     60 mins
Total time:     1 hour 10 mins

A sweet and citrusy lemon poppyseed cake with a light, fluffy texture and simple glaze. A perfect treat for mornings on the go or to savor with your morning coffee. Top with a scoop of vanilla ice cream for a delicious dessert.

Ingredients

For the Cake

  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup plus 1 TBSP granulated sugar
  • 3 large eggs, at room temperature
  • 1½ TBSP lemon zest
  • 2 TBSP lemon juice
  • 1½ tsp vanilla
  • 1½ cups plus 2 TBSP all-purpose flour
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • 1½ TBSP poppy seeds
  • ½ cup plain Greek yogurt, room temperature

For the Glaze

  • 1 cup confectioner’s sugar, sifted
  • 3-4 TBSP whole milk

Instructions

For the Cake

  1. Preheat oven to 350 degrees
  2. Spray a 9 x 4 inch loaf pan with cooking spray and line with a piece of parchment paper that covers the bottom and extends past the short sides of the pan. You will use these as handles to pull the loaf out of the pan once it has cooled slightly
  3. In a small bowl, whisk together flour, salt, baking powder and baking soda. Set aside
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until pale and fluffy (about 3 minutes)
  5. Add the eggs one at a time and beat well after each egg is added
  6. Scrape down sides of bowl as needed
  7. Add the lemon zest, lemon juice and vanilla. Mix until combined
  8. With the mixer on low, add some of the flour mixture to the butter and sugar mixture and then alternate with the Greek yogurt, ending with the flour mixture
  9. Remove from mixer and stir in poppy seeds with a wooden spoon or rubber spatula
  10. Mix until barely incorporated. Do not over mix
  11. Pour batter into prepared pan and bake for 55-60 minutes until golden brown and toothpick inserted into center of cake comes out clean
  12. If cake is browned too quickly towards the end of the baking time, cover the top with a piece of aluminum foil
  13. Remove from oven and cool in the pan on a wire rack for 10 minutes
  14. Using the parchment paper handles, carefully lift the cake from the pan and set aside to cool on a wire rack

For the Glaze

  1. While cake is cooling, whisk together the confectioners’ sugar and milk in a small bowl
  2. While cake is still slightly warm, spoon the glaze over the top of the cake allowing some to drizzle down the sides
  3. Sprinkle top with an additional ½ tsp poppy seeds if desired

Notes

If more lemon flavor is desired, replace whole milk with fresh lemon juice in the glaze.
Store cake tightly wrapped in a cool, dry place.
May be frozen.

Originally published in brownedbutterblondie.com

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