| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 18g | 3g | 58g |
| sugars | fibre | protein | salt |
| 36g | 2g | 6g | 0.3g |
Steeped in my Louisiana roots and the echoes of my French ancestry, one of my favorite desserts to create embodies the ubiquitous zest of citrus trees scattered throughout the bayous and the charming sophistication of French pastries. The Poppy Seed Lemon Cake is not just a delightful dessert, it’s a reflection of me — a harmonious blending of the home-style warmth of Creole cooking, the cosmopolitan elegance of French cuisine, and a healthy twist suitable for any contemporary food enthusiast.
Relishing the Balance of Flavours
The Poppy Seed Lemon Cake is an orchestra of flavours, harmoniously balanced to provide a unique gastronomic experience. The sweet, tangy zestiness of the lemons plays off perfectly against the subtle crunchiness of the poppy seeds, bringing a texture and taste that exhibits the charm of the bakes from my heritage, infused with my love for the bold Creole flavours.
Much like the beignets and éclairs I often whip up, the Poppy Seed Lemon Cake is a celebration of the simple yet sublime pleasures of expertly crafted pastries. The lemon notes might remind you of the zestiness of Lemon Meringue, while the unique texture could harken back to the delightful crunchiness of almond-based French pastries like Craquelin.
Finding Nursing in Every Bite
Food is not only about gratifying our taste buds. It’s also about nourishing our body. This Poppy Seed Lemon Cake is the perfect example of a guilt-free indulgence, marrying taste with health benefits. Poppy seeds are a powerhouse of nutrients. They are rich in calcium, copper, and dietary fiber, which aid in maintaining bone health, promoting red blood cell production and aiding digestion respectively. Lemons, on the other hand, are an excellent source of Vitamin C and help in boosting immunity. Not to mention, the use of plain yogurt and vegetable oil makes for a healthier alternative to traditional heavy creams and butters found in typical cake recipes.
Pair this cake with a fresh Arugula, Fennel, and Orange salad for an invigorating citrus themed lunch, or enjoy it with a cup of Darjeeling tea for a cosy afternoon treat.
Every slice of the Poppy Seed Lemon Cake is a tribute to the seamless fusion of cultures, styles and flavours that define my culinary journey — an adventure I invite you to embark upon. Here’s to creating and relishing delicious, heartwarming food.
What You’ll Need
- 1 1/2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Plain Yogurt
- 1 1/3 cups Sugar, divided
- 3 Eggs
- 2 teaspoons grated Lemon Zest (2 lemons)
- 1/2 teaspoon Pure Vanilla Extract
- 1/2 cup Vegetable Oil
- 1/3 cup freshly squeezed Lemon Juice
- 1/3 cup Poppy Seeds
- For the Glaze:
- 1 cup Powdered Sugar
- 2 tablespoons freshly squeezed Lemon Juice
Method
Step One:
Preheat your oven to 350 degrees F (175 degrees C). Grease a loaf pan (9×5 inches) and set it aside.
Step Two:
In a medium-sized mixing bowl, whisk together 1 1/2 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Once combined, set it aside.
Step Three:
In a larger bowl, mix together 1 cup of plain yogurt, 1 cup of sugar, 3 eggs, 2 teaspoons of grated lemon zest, 1/2 teaspoon of pure vanilla extract, and the 1/2 cup of vegetable oil.
Step Four:
Slowly add the dry mix into the yogurt mixture and stir until the ingredients are thoroughly mixed together. Stir in 1/3 cup of poppy seeds.
Step Five:
Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step Six:
While the cake is baking, cook the 1/3 cup of lemon juice with the remaining 1/3 cup of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
Step Seven:
While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (you may need to poke holes into the cake with a fork). Cool.
Step Eight:
For the glaze, combine 1 cup of powdered sugar with 2 tablespoons of freshly squeezed lemon juice and pour over the cake.
