Lemon Poppy Seed Cake
What says spring more than a lemon poppy seed cake with wildflowers on the lemon frosting? Nothing much in my opinion! This delightful cake is slightly sweet, perfectly tart, and just as delicious with or without the frosting. You can absolutely serve this as a lovely dessert or for breakfast without the lemon frosting. If poppy seeds aren’t your thing, feel free to leave them out and relish in pure lemon goodness. You know I don’t mess around with multiple bowls when one will do, so I’ve simplified it as much as possible so one bowl is all you’ll need.
Ingredients:
1/2 cup greek yogurt
1/2 cup honey
1/3 cup butter, melted
2 eggs
zest and juice of two lemons
1/2 teaspoon vanilla extract
2 cups flour
1 1/2 tablespoons poppy seeds
2 teaspoons baking powder
pinch of salt
Optional Frosting:
8 tablespoons butter, room temperature
1 1/2 cups powdered sugar
zest and juice of one lemon
Directions:
Preheat the oven to 350 degrees F. Butter a 9x13 inch baking dish and set aside. In a large bowl, whisk the eggs until light and fluffy. Add the greek yogurt, honey, and melted butter and continue to whisk until combined. Add the lemon zest, juice, and vanilla and whisk once more. Sift the flour and baking powder into the bowl and add the poppy seeds as well. Use a rubber spatula or wooden spoon to gently fold the ingredients together. Pour into the buttered baking dish and pop in the oven. Bake for about 35 minutes. You don’t want to overcook this, but you can tell it’s done when the edges are golden and when you gently press your finger on the middle of the cake it springs back up instead of staying indented. Let the cake cool on the counter for at least 2 hours before frosting. When you are ready to frost, use an electric mixer or stand mixer and whisk the butter until light and fluffy. Slowly add the powdered sugar (unless you want a fine dusting on your kitchen surfaces) and lemon zest/juice and continue whisking until incorporated. Spread evenly over the top of the cake and enjoy!
