Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (2g) baking soda
  • ½ teaspoon (3g) salt
  • 2 tablespoons (18g) poppy seeds
  • 1 cup (240ml) plain, full-fat yogurt (Greek yogurt will also work)
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil (sunflower or canola oil are good choices)
  • 2 large eggs
  • Zest of 1 large lemon
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) vanilla extract
  • ¼ cup (60ml) powdered sugar
  • 1-2 tablespoons (15-30ml) lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  3. In a large bowl, whisk together yogurt, sugar, and oil until well combined.
  4. Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Pour batter into the prepared cake pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.