Lemon Poppy Seed Yogurt Cake Recipes

Steps:

• For the poppy seed yogurt cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter. Line the bottom of the pan with parchment paper. Line the sides of the pan with a strip of parchment paper that rises above the edge of the pan. Grease the paper.
• Place a large sifter or a sieve in a large mixing bowl. Add the flour, baking powder, and salt and sift.
• In another large bowl, whisk the eggs, oil, yogurt, zest, lemon juice, and sugar until combined.
• Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Fold in the poppy seeds.
• Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 40 to 45 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed. Cover the top with tinfoil after 30 minutes if it's browning too quickly or turn the oven down slightly.
• For the citrus syrup: While the cake is baking, make the citrus syrup. In a heavy saucepan over low heat, stir the juice and sugar together until the sugar has dissolved. (The longer the syrup simmers, the more it will reduce and thicken.) For a syrup that really soaks into the cake, keep it reasonably runny. Stir the mixture often to make sure it doesn't smoke or burn.
• Remove the cake from the oven and let it stand for 5 to 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Turn out the cake onto a wire rack set over a baking sheet or dinner plate to catch any drips when you add the syrup.
• Poke holes about an inch apart in the top of the cake with a skewer and slowly spoon the syrup over the top of the cake, gradually letting it soak in.

Steps:

• Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and poppy seeds. Make a well in the center and pour in yogurt, water, oil, sugar, eggs and lemon juice. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
• Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
• Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
• Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

Steps:

• Preheat the oven to 350° F, line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides.
• In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil.
• In another bowl, sift together the flour, baking powder, baking soda, lemon zest, and poppy seed.
• Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough.
• Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
• Let stand for ten minutes, and transfer onto a rack to cool.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
• In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
• Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.