Lemon Poppyseed Yogurt Cake

As a child growing up in Australia, I have fond memories of a freshly baked, warm-out-of-the-oven Lemon Poppyseed cake. I have adapted a recipe which can be used to bake a either cake, loaf, gugelhupf or muffins… I love the tartness of the fresh lemon zest and the tiny crunch of the poppyseeds! enjoy*

 

 

You will need:

200 grams of Butter
4 Eggs
250 grams of Sugar
500 grams of organic Yogurt
200 grams of Poppyseeds
300 grams of Flour
1 Packet (EU) (or 15 grams) of Baking Powder
Zest of 2 large organic Lemons

Being my mixing your flour, baking powder and lemon zest together. Let stand so the flour can soak up the intense aroma of the fresh zest.

Then, butter the sides of your baking dish and then dust lightly with flour, so your cake or muffins come out easily.

Preheat your oven to 165 degrees Celsius – or 330 Fahrenheit

In the mean time, mix the butter, eggs and sugar together until foamy and light.

Then add the yogurt and poppyseeds.

Now fold in your flour and zest and mix well.

Pour into moulds and bake for roughly 30 to 40 minutes – the baking time will depend greatly on your baking dish (muffins will require less time than a loaf or a gugelhupf). You can check the center of the cake with a tooth pick to ensure it is done. If the top starts to brown, just cover with alu-foil and continue baking until the center is done & a toothpick comes out clean.

Allow to cool completely before taking your cake out of the mould.

If you wish, you can cover the cake, once cooled with a lemon icing. Simply mix powdered sugar with a little lemon juice and a drop of rum!