Lemon Poppy Seed Cake
One of my Mum’s many amazing recipes I grew up with!
- ¾ cup of granulated sugar
- 1/3 cup of vegetable oil
- 1 egg
- 2 tsp. grated lemon rind
- 3 tbsp. of freshly squeezed lemon
- 1/3 cup of 2% milk
- 1 1/4 cup of all-purpose flour
- 1 tbsp. of poppy seeds
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/3 cup of 2% yogurt
- 1/4 cup of icing sugar
- 2 tbsp. of freshly squeezed lemon juice
Preheat the oven to 350°F
Combine granulated sugar, oil, egg, grated lemon rind, and 3 tbsp. freshly
squeezed lemon juice. Mix thoroughly, then add the milk until fully mixed in.
Combine the flour, poppy seeds, baking powder and baking soda. Mix in the
yogurt, but do not over mix.
Pour the mixture into a greased (or lined with parchment paper) 9 x 5 loaf pan or lined/greased muffin tin.
Bake for 35-40 minutes.
Let cool for 10 minutes.
Combine the icing sugar and 2 tbsp. freshly squeezed lemon juice.
Poke holes in the top of the cake with a fork or wooden skewer and poor the
glaze over the cake.
Serves 16 slices of cake, or 12 muffins.
Print the recipe card here.