This lemon poppyseed cake is truly moist and decadent while remaining light in texture. Its rich flavors stem from freshly zested and juiced lemons, ground poppy seeds, olive oil and greek yogurt. While it may not be the most nutritious breakfast option, it is a great decadent treat for a weekend brunch or in gifting to family and friends!
Ingredients
Method
- Preheat your oven to 350 degrees and place parchment paper into your loaf pan, or grease with baking spray.
- Grind your poppyseeds in a bowl to allow the oils and fragrance to release from the seeds. In another bowl, combine the sugar and lemon zest with your hands until it resembles a scrub.
- Whisk in the eggs, milk and vanilla until fully combined. It should be light and fluffy.
- In another bowl, combine flour, baking powder, baking soda and salt. Sift in this mixture to the wet ingredient bowl, using a spatula to fold the ingredients into each other.
- Pour half of the batter into the bowl with poppyseeds. Combine.
- Now, pour each batter into the greased loaf pan – alternating lemon to poppyseed in order to create the marbled cake effect.
- Place in the oven and bake for 40-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and place on a wire rack to cool. Make a sugar syrup and brush it on all the sides of the cake to keep it moist. You can also roll the cake into sugar after.
- Whisk together heavy cream, vanilla and powdered sugar to create stiff peaks. Add in greek yogurt and mix for another 10-15 seconds. Finally, add in 1 tbsp lemon juice.