Zesty Lemon Poppyseed Cakes Recipe: A Taste Of Spring

Zesty Lemon Poppyseed Cake Recipe

Lemon_Poppyseed_Cake Title

It’s a strange thing when the magazine editors decide to declare Spring has arrived.  The message is shouted loud and clear from every bookstore, magazine stand and supermarket checkout line in town. It’s  impossible to ignore the fabulous colors and cover stories announcing the latest in everything from Spring fashion to haircuts to the best garden party brunch dishes. It’s official, Spring IS here!  Except, of course, that it isn’t…

Lemon_Poppyseed_cakes duo

Like this week in London for instance.  The sky remains a very dull grey covered in those endlessly heavy clouds that seem to follow you everywhere, threatening rain at a moment’s notice. (And more often than not, delivering on those threats.)  Spring may have arrived in other parts of the world, but London has most certainly not gotten the memo.
That said, the cheery colors and reminders of the bright sunny days ahead have put me in the mood to get a jump start on the season.  It may not yet feel like Spring, but there’s no reason it can’t taste like it!
Zesty Lemon Poppyseed Cake Recipe

Zesty Lemon Poppyseed Cakes Recipe

Yields: 8 cupcakes
Total Time: 1 hour

Ingredients:

  • 2 eggs
  • 1 cup sugar
  • 1 cup full-fat yogurt
  • 1/3 cup olive oil
  • 6 tablespoons lemon juice
  • 3 tablespoons grated lemon zest
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla powder or extract
  • 5 teaspoons poppy seeds
  • For topping:
  • 1 tablespoon powdered sugar
  • 1 taspoon grated lemon zest

My Method And How To Make Them:

  1. Preheat oven to 180C.
  2. Beat eggs and sugar very well until creamy.
  3. Add in yogurt, olive oil, lemon juice and grated zest, beat until blended.
  4. Sift together flour, baking powder and vaniila powder and gradually combine these with wet ingredients beating together until well combined.
  5. Fold in poppy seeds.
  6. Brush a cake pan with melted butter and pour the batter into it.
  7. Bake for 50 minutes or until a toothpick inserted in the cake comes out clean.
I’ve made no secret of my love of lemons and I’m happy to find a way to bake them into any form of sugary perfection known to man.  However it must be said, this might be one of the best recipes I’ve come across in a long time. The cake is a perfect texture and remains moist and delicious even several days after baking (assuming of course you have better willpower than we do!)

Enjoy!

 

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