This is sort of a cake-bread hybrid. It’s both moist and dense…and super lemon-y. The addition of greek yogurt helps this dessert steer clear of pound cake territory, and complements the lemon juice and zest nicely. It’s a good dose of sunshine during these weird, gray, theres-no-way-spring-is-coming-yet days.
Lemon Poppyseed Cake-Bread
recipe adapted from Alaska from Scratch
1/2 cup butter (1 stick), softened
3/4 cup sugar
1/2 cup plain Greek yogurt (I think vanilla-flavored would also be fine here)
1/4-1/2 tsp vanilla
Zest of 1 lemon
1 scant TB poppy seeds
1/3 cup lemon juice
1 cup flour
1/2 tsp baking powder
pinch of salt
- Preheat oven to 350. Grease and flour pan. I used an 8 1/2″ x 4 1/2″ (1 lb) loaf pan.
- With your stand mixer (hand mixer would be fine too), cream together the butter and sugar until light and fluffy. Incorporate the egg, followed by the Greek yogurt, vanilla, lemon zest, and poppy seeds.
- In another bowl, stir together the flour, baking powder, and salt. With the mixer on low, add the dry ingredients to the stand mixer in three batches, alternating with the lemon juice until it all comes together. Spread the batter into the prepared pan. Bake 45-60 minutes or until golden and cooked through (you’ll know when a thin knife inserted into the middle of the cake comes out clean.) Allow the cake to cool on a cooling rack.