Definitely one of my favorite cakes. It’s moist and flavorful with those delicious black dots all over it. The poppy seeds add something crunchy in addition to flavor that you often want in an otherwise tender cake.
The lemon gives its unique, unmistakable aroma and the yogurt keeps the cake moist. Finish it off with a sweet lemon syrup and send a message to your friends not to be late for coffee.
Lemοn cake with yogurt and poppy seeds
Definitely one of my favorite cakes. It's moist and flavorful with those delicious black dots all over it. Finish it off with a sweet lemon syrup and send a message to your friends not to be late for coffee.
Ingredients
For the syrup
- 110 grams ½ cup sugar
- ¼ cup lemon juice
For the cake
- 250 grams unsalted butter
- 330 grams 1 ½ cups granulated sugar
- 3 large eggs
- 1 Tbsp lemon zest preferably untreated, preferably Cypriot
- 1 tsp vanilla extract
- 320 grams 2 cups of Farina “00” flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 230 grams 1 cup of strained yoghurt
- 30 grams ¼ cup poppy seeds
Instructions
- Preheat the oven to 175° C, fan. Butter and flour a 23 cm round baking pan with a hole in the middle. In a bowl, sift the flour, baking powder, baking soda and salt.
Make the syrup
- Place the sugar and lemon juice in a small saucepan over high heat. Stir until the sugar is dissolved. Once boiling, remove the pot from the heat. Set the syrup aside to cool.
Make the cake
- In the bowl of a mixer, add the butter and sugar and beat for a few minutes until fluffy. Add the eggs one at a time, beating at least 1 minute after each addition. Add the lemon zest and vanilla.
- Reduce the mixer speed to low and add about 1/3 of the flour. Beat for about 1 minute and add the yogurt. Beat until blended. Add the remaining flour breat to combine. Add the poppy seeds and mix.
- Add the mixture to the baking pan, leveling the surface with a spoon or spatula. Bake in the preheated oven for 40-45 minutes. To check for doneness, insert a wooden skewer into the center of the cake, if it comes out clean it is done.
- Once the cake is out of the oven, before turning it over, prick the cake all over with a wooden skewer. Use a pastry brush to spread a little of the syrup everywhere. Let the cake stand for 5 minutes. Invert it onto a serving platter and brush the remaining syrup all over. Allow the cake to cool completely before cutting it.
