Absolutely Scrumptious Lemon Poppy Seed Yogurt Cake

Lemon Poppy Seed Yogurt Cake My Scrumptious Easy Recipe

By Evelyn ThatcherJuly 1, 2025

Table of Contents

Recipe Introduction: Say Hello to Your New Favorite Yogurt Cake !

Ever crave something simple yet satisfying? Honestly, me too! That's where this Yogurt Cake comes in. It's not just any cake, it's a Lemon Poppy Seed Yogurt Cake , and it’s the perfect balance of tangy and sweet.

This recipe creates a moist yogurt cake that will have everyone asking for seconds.

A Taste of the Mediterranean in Your Kitchen

This isn't some fancy, over the-top bake. Yogurt Cakes have been around for ages, especially in the Mediterranean. They're all about simple ingredients and fuss free methods.

This Easy Yogurt Cake Recipe takes about 55 minutes from start to finish. It yields 8 servings, perfect for a family treat or a small gathering.

Goodness in Every Bite

Want a little health boost with your dessert? The Greek Yogurt Cake version packs a protein punch. It also makes it incredibly moist .

Serve it at afternoon tea, or as a light dessert after dinner. What makes this Mediterranean Yogurt Cake special? It's the combination of that zingy lemon with the subtle crunch of poppy seeds .

Oh my gosh, it's divine!

Time to gather your ingredients.

Ingredients & Equipment for Your Dream Yogurt Cake

Right, let’s talk about what you'll actually need. Honestly, most of this stuff is probably already in your kitchen. This is gonna be an easy yogurt cake recipe , no fancy bits.

We're making a Lemon Poppy Seed Yogurt Cake . Are you as excited as I am?

Essential Bits & Bobs: Your Main Players

Okay, grab your notepad. We're starting with the dry stuff. You'll need 2 cups ( 250g ) of plain flour.

A good pinch of salt about ½ teaspoon ( 3g ). Don't forget 1 teaspoon ( 5g ) of baking powder and ½ teaspoon ( 2g ) baking soda these are your raising agents.

And of course, 2 tablespoons ( 18g ) of poppy seeds. Gotta have those little crunchy bits!

Next up, the wet ingredients. You'll need 1 cup ( 240ml ) of plain, full fat yogurt . I always go for full fat, makes it extra moist! Plus, ¾ cup ( 150g ) of granulated sugar and ½ cup ( 120ml ) of vegetable oil.

Then grab 2 large eggs, the zest of 1 lemon, 1 tablespoon ( 15ml ) of lemon juice, and 1 teaspoon ( 5ml ) of vanilla extract.

We're after that citrus zing.

Seasoning Secrets: Flavour Power!

Lemon and poppy seeds are a match made in heaven. The zest gives it that proper citrusy punch. If you're feeling adventurous, a tiny pinch of cardamom can be amazing.

For substitution if you are out of poppy seeds - you can use Chia seeds .

Gear Up: What You'll Actually Use

Nothing too scary here, promise! You'll need a 9 inch ( 23cm ) round cake tin. Some mixing bowls big ones, obvs.

A whisk is a must, and a rubber spatula. Also, measuring cups and spoons! I mean, who doesn’t have those?

If you haven't got a lemon zester, a grater will do in a pinch. Just be careful not to grate too deep and get the bitter white pith.

Finally, an oven obviously! Aim for 350° F (175° C ).

And that’s your starting 11. Once you've got all the players in place, get ready to make some magic. Your moist yogurt cake is coming very soon!

Baking the Best Ever Yogurt Cake

Right then, fancy a Yogurt Cake ? I'm going to spill the beans on how to make an absolutely scrumptious Lemon Poppy Seed Yogurt Cake .

Forget dry, boring cakes. We're aiming for something moist, zingy, and so easy you could bake it with your eyes closed (Okay, maybe not literally !).

This recipe is inspired by the Mediterranean Yogurt Cake , simple style. We just jazz it up a bit. Honestly, even if you're a complete novice, you'll nail this Easy Yogurt Cake Recipe .

Prep Like a Pro

First, get your mise en place sorted. This is French for "everything in its place". This means having all your ingredients measured and ready to go.

Makes life so much easier. Measure out 2 cups (250g) of flour, 1 teaspoon (5g) of baking powder, ½ teaspoon (2g) baking soda, ½ teaspoon (3g) salt, and 2 tablespoons (18g) poppy seeds.

For the wet stuff, have ready 1 cup (240ml) of yogurt (full fat rocks, Greek yogurt is fine too). Also, ¾ cup (150g) sugar, ½ cup (120ml) oil, 2 eggs, zest of 1 lemon, 1 tablespoon (15ml) lemon juice, and 1 teaspoon (5ml) vanilla extract.

Safety first, obvs. Make sure the oven is off when you're cleaning it.

Get Baking: Yogurt Cake, step-by-step

Preheat your oven to 350° F ( 175° C) .
Grease and flour a 9 inch round cake pan. Nobody wants a stuck cake!
Whisk dry ingredients together.
In another bowl, whisk yogurt, sugar, and oil.
Beat in eggs, lemon zest, juice, and vanilla.
Gradually add dry to wet. Mix until just combined.
Pour batter into the pan.
Bake for 35- 40 minutes . A skewer should come out clean.

My Pro Tips for a Moist Yogurt Cake

Don't overmix! It makes the cake tough. We are looking for Moist Yogurt Cake . Also, let the cake cool properly before you even think about the glaze.

Room temperature ingredients are your friend. For a tasty Glaze, whisk powdered sugar and lemon juice. You can substitute orange zest and juice for lemon, and add ¼ cup of almond flour to the dry ingredients for a delicious variation.

It really enhances the cake and makes it taste amazing!

Right then, let's talk about this utterly scrumptious lemon & poppy seed yogurt cake . It's a bake that's so simple, it's practically foolproof.

But even with an easy yogurt cake recipe , there are a few things to keep in mind to make it absolutely spot on.

Think of these as little insider secrets, yeah?

Recipe Notes for Your Best Yogurt Cake

Honestly, sometimes the smallest details can make the biggest difference. This moist yogurt cake deserves the best, and these notes will help you achieve that!

Serving Suggestions: Making it Look (and Taste) Amazing

Want to really wow your mates? For plating, a dusting of powdered sugar is always a winner. Fresh berries on top? Oh my gosh, yes! It adds a pop of colour and a bit of freshness.

A simple dollop of Greek yogurt or even a scoop of vanilla ice cream elevates it nicely. And, of course, a good ol' cup of tea goes down a treat with this Mediterranean yogurt cake .

Earl Grey is lovely, or even a lemon infused one to enhance the citrus.

Storage Tips: Keeping it Fresh as a Daisy

Right, so you've baked your yogurt cake , and maybe, just maybe, there's some left over. Refrigeration is your friend here.

Wrap it well in cling film or pop it in an airtight container. It'll keep happily for about 3-4 days.

Freezing? Honestly, I wouldn't bother. It changes the texture a bit. If you must, wrap it really well. To reheat, just let it come to room temperature or pop a slice in the microwave for a few seconds.

Easy peasy.

Variations: Make it Your Own, innit?

Fancy a change? Try using orange zest and juice instead of lemon for an orange and almond yogurt cake . Adding a handful of flaked almonds would be lush, too.

For a gluten-free version, just swap the plain flour for a gluten-free blend. Easy peasy, lemon squeezy. A berry swirl before baking? Oh yes! Another great variation includes chia seeds as a substitute for the poppy seeds in this simple yogurt cake .

Sour cream can also be used as a 1:1 substitute for yogurt. Melted butter can be used instead of vegetable oil for richer flavor.

Nutrition Basics: A Little Bit of What You Fancy

Okay, so let's be real, it's cake. But this Greek yogurt cake does have some redeeming features. The yogurt adds a bit of protein, and the lemon provides some vitamin C.

Roughly speaking, each slice is about 350 calories. Also contains 5g of protein, 20g of fat, 40g of carbs, and 20g of sugar.

Remember these are estimates. It's a treat, not a health food, yeah? But honestly, a little bit of what you fancy does you good.

So there you have it your guide to making the perfect yogurt cake . Don't be afraid to experiment and have a bit of fun. Happy baking!

Frequently Asked Questions

Can I use Greek yogurt in this yogurt cake recipe?

Absolutely! Greek yogurt is a fantastic choice. It will make your yogurt cake even more moist and dense, which many people find delicious. Just be aware that it might slightly alter the texture, making it a bit richer than if you used regular plain yogurt. If you're a fan of a tangy kick, you're in for a treat!

My yogurt cake sunk in the middle! What did I do wrong?

Ah, the dreaded sunken cake! This usually happens for a couple of reasons. Overmixing the batter is a common culprit, as it develops too much gluten, causing the cake to collapse. Also, make sure your oven temperature is accurate, as baking at too low a temperature can cause sinking too.

A quick oven thermometer can be a lifesaver!

How should I store leftover yogurt cake to keep it fresh?

To keep your yogurt cake tasting its best, store it in an airtight container at room temperature. It should stay fresh for up to 3 days. You can also refrigerate it, which will extend its shelf life to about a week, but it might dry out slightly.

Nobody likes a dry cake, so make sure it's well sealed if you choose to refrigerate.

What are some fun variations I can try with this yogurt cake?

The possibilities are endless! You could swap out the lemon for orange zest and juice for an orange yogurt cake. Adding a handful of fresh berries or a swirl of jam before baking can add a fruity twist. For a nutty flavour, try adding a quarter cup of almond flour and a splash of almond extract.

Get creative and make it your own!

Is there a gluten-free option for this yogurt cake?

Yes, absolutely! You can easily make this yogurt cake gluten-free by using a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately as a binding agent. Keep in mind that gluten-free flours can sometimes result in a slightly different texture, but it will still be delicious.

Remember to always check that all your ingredients are certified gluten-free to avoid any sneaky gluten!

Can I freeze yogurt cake?

You certainly can! For best results, wrap the completely cooled yogurt cake tightly in plastic wrap, then in a layer of foil. This will prevent freezer burn. It can be frozen for up to 2-3 months. When you're ready to enjoy it, thaw it overnight in the refrigerator and bring it to room temperature before serving.

You might want to hold off on the glaze until after thawing to keep things pretty.