One slice is just not enough. This is a tender and moist bread full of bright lemon flavor and draped in a sweet-tart icing. In a small bowl, whisk together the flour, baking powder, and salt. Brush the warm lemon honey “syrup” all over. It is just enough tart that you want to indulge in the sweet icing. I’d love to know how it turned out! 3 teaspoons baking powder. The flavor is deliciously lemony with a slight tang from the yogurt. Happy Baking! It contains no butter but gets it’s richness from 2% plain Greek yogurt. lemon yogurt and poppy seeds are blended with yellow cake mix and baked in a Bundt pan! To learn more, click here. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Will definitely make it again and again in the future. The loaf is moist and dense, much like a pound cake. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil. You can freeze it whole or cut it into slices, wrap them individually in plastic wrap and place them in an airtight container. Making French cooking easy, approachable and cliché-free is my priority. This post may contain affiliate links. Hi Audrey, very different from the usual ‘mix butter and sugar’ and the oil only goes in at the end. I bid a final farewell to citrus season in the form of this simple Lemon Poppy Seed French Yogurt Loaf, drenched in a honey lemon syrup. A Yogurt loaf is one of the most popular cakes to bake in France. The combination of the greek yogurt, butter, lemon juice and icing sugar makes for a dense but very moist and light texture. If you’ve been following this blog for a bit, you know of my love for French yogurt cakes. Add the flour mixture to the wet mixture and mix until just incorporated. Note- you won’t want to leave out the lemon zest, as it adds much of the lemon flavor to the cake. Oil cakes tend to bake up loftier, and switching to butter would alter the texture of the cake. The conversions are correct in the recipe, but I am glad to hear the loaf still turned out great with 300g of flour :). I never tried this recipe with coconut oil, but I am assuming it is possible! Please see my Privacy Policy & Disclosure page for more details. If you’ve been following this blog for a bit, you know of my love for French yogurt cakes. Transfer the batter to the pan and bake for 50 minutes, until golden and a knife inserted in the center comes out clean. Generously spray a 10 … It makes for an even moister and zestier loaf, and helps keep it fresher, longer. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and … enough powdered sugar to make a drizzle. To make the cake: Preheat oven to 350°F. Just like my popular Cinnamon Apple Cake, this Lemon Poppy Seed Loaf uses oil to make a super light and fluffy loaf.We also add fresh lemon juice and zest for plenty of flavour, not to mention a showering of trusty poppy seeds… Hi, I'm Audrey - homecook & food writer, born and bred in Brittany, France. With this heat you still want to eat something sweet but at the same time not too heavy, so this was the perfect choice for this hot summer night.Thank you. Hi Dawn! By using our site, you agree to our use of cookies. When you get a homogeneous paste, add the Eggs one at the time, beating well between each egg. 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. The crumb is fluffy and moist with a gentle bounce– the perfect cross between a pound cake and a light sponge cake. Learn how your comment data is processed. Using a stand mixer, beat yogurt, sugar, eggs, lemon juice, lemon zest and vanilla. We are in the UK so using grams. Spray 10” (25 cm) bundt pan with non-stick spray. And then that wonderful streusel topping of oatmeal, flour, poppy seeds, sweetener and butter. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. Grease a loaf pan with butter, sprinkle the inside with flour and set aside. It tastes deliciously moist, fluffy and zesty. Pre-heat your oven to 350F (180C) with a rack in the middle. I can’t wait to make your Fresh Peach Yogurt Cake! Rubbing the lemon zest into the sugar was new for me, and it was so satisfying and worked so well! I decided to use 300 grams of flour so 1.5 x sugar as per the cups recipe and it turned out great. The batter should look smooth and glossy. Set aside. Glad i can barely taste the coconut flavor in it. Using a stand mixer, beat yogurt, sugar, eggs, lemon juice, lemon zest and vanilla. Combine dry ingredients: In a large bowl combine the flour, baking powder, salt and poppy seeds together. In a separate large bowl, whisk flours, baking powder and salt. Any questions, don’t hesitate to leave a comment. Unlike a pound cake, however, this loaf is less rich … And the poppy seeds add that nice little crunch and mild nutty flavor. This Greek Yogurt Lemon Poppyseed Loaf Cake uses a generous amount of yogurt in the batter and you can really see its impact on the finished product. for glaze ~ juice of 1/2 large lemon. When combined, add the Poppy Seeds and mix for a … Can I use coconut oil for this recipe? Lemon Poppy Seed Yogurt Cake Preheat oven to 350ºF (175ºC). Switch to a spatula and fold in the oil, until just incorporated. When the cake pan is cool enough to handle, remove the cake from the pan and transfer onto a plate. Total Carbohydrate With mixer on low, add dry ingredients in 2-3 additions, stopping to scrap down sides until well combined. In a large bowl, whisk together the yogurt, eggs, lemon zest, vanilla extract, poppyseeds, and 1 cup of the granulated sugar. Usually, you can substitute coconut oil on a 1-1 ratio for vegetable oil. 18 %. Fold the applesauce and oil into the batter. In a large mixing-bowl, gently combine the yogurt, eggs, … 3 large eggs, at room temperature 2 tsp (10g) baking powder Another great recipe of yours! We were supposed to be on holiday in France this week so we’ve tried to bring a bit of France into our home instead. ½ cup (120g) plain yogurt (2%) Pour into the prepared pan … lemon yogurt and poppy seeds are blended with yellow cake … The poppy seeds … It is one of those wonderful classics that is so simple to make, works well every time, and invites variation. 1 ½ cup (187g) all purpose flour I love the lemon honey syrup, I will use it for other things in the future! Mix wet ingredients: In the bowl of your mixer add the sugar and lemon … Whisk together yogurt, eggs, honey, butter, vanilla, lemon juice and lemon zest until well combined and smooth. Once fully combined, add canola oil and beat until thoroughly combined. Let stand for ten minutes, and transfer onto a rack to cool. Hi Audrey – I’m missing terribly my annual trip to Brittany & Normandy, so I’ve been using your recipes to alleviate some of my yearning, especially Buckwheat Crepes (savory style with an egg in the middle). Icing: 1 ½ cups icing sugar. 1 cup (200g) sugar Such a simple variation that works so well!