1 cup butter, room temperature
2 cups brown sugar
4 eggs
1/3 cup + 1/3 cup + 1/4 cup fresh lemon juice
1 Tablespoon fresh lemon zest
1 teaspoon vanilla extract
1 cup plain yogurt
1/3 cup poppy seeds
3 cups UNBLEACHED all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups powdered sugar
1/3 cup white sugar
1/3 cup water
poppy seeds and lemon zest for garnish
In the midst of polar vortex #2, I felt that my family and I deserved a little reminder of summer with this sunny lemon poppy seed cake. It’s not too sweet and perfect to munch on with some hot Earl Grey.
DIRECTIONS
Preheat oven to 350°F. In a large mixing bowl, cream together butter and sugar, until light and fluffy. Add eggs one at a time, mixing for 30 seconds after each addition. Mix in 1/3 cup lemon juice, lemon zest and vanilla. In a medium bowl, sift together flour, baking soda and salt. Stir in poppy seeds. Beat half of the flour mixture into the butter mixture, then beat in yogurt. Mix remaining flour mixture in, being careful not to over mix. Pour into a buttered and floured bundt pan and bake for 1 hour or until knife inserted in the middle comes out clean. Remove from oven and let cool for 20 minutes. Put a plate on top of the cake and flip over, so the cake is sitting on the plate. In a small saucepan, combine 1/3 cup lemon juice, 1/3 cup white sugar, and 1/3 cup of water. Cook on medium high until slightly syrupy. Slowly pour over warm cake, allowing to soak in. Cool the cake completely. Whisk together 1/4 cup lemon juice, and powdered sugar. Slowly pour over cake evenly. Garnish with additional poppy seeds and lemon zest. Allow to dry for 30 minutes before slicing.
