Lemon Yogurt Poppy Seed Cake
A moist and tender cake with fresh lemon zest and juice, enriched with creamy yogurt and a nutty crunch from poppy seeds. This mediterranean-inspired desserts ready in about 60 minutes layers all-purpose flour, sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp poppy seeds
- 1 cup plain Greek yogurt
- 1/3 cup vegetable oil
- 3 large eggs
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F and grease a 9-inch round cake pan; lightly dust with flour.
- Step 2: In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 cup sugar, 2 tsp baking powder, 1/4 tsp salt, and 2 tbsp poppy seeds until evenly combined.
- Step 3: In a separate bowl, whisk 1 cup plain Greek yogurt, 1/3 cup vegetable oil, 3 large eggs, 2 tbsp lemon zest, 1/4 cup fresh lemon juice, and 1 tsp vanilla extract until smooth and homogenous.
- Step 4: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined—do not overmix.
- Step 5: Pour batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
- Step 6: Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Yogurt Poppy Seed Cake take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon Yogurt Poppy Seed Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon Yogurt Poppy Seed Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Yogurt Poppy Seed Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Yogurt Poppy Seed Cake?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
