Lemon Poppy Tea Cake
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½cup unsalted butter, room temperature, plus additional for greasing pan
- 1cup sugar
- 2eggs
- 2teaspoons grated lemon rind
- 1teaspoon vanilla extract
- ¼cup poppy seeds
- 2cups flour
- 1teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- 1cup plain nonfat yogurt
- ¼cup fresh lemon juice
- ¼cup powdered sugar
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Preparation
- Step 1
Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan. Using an electric mixer, beat the butter until light. Gradually add the sugar and beat until light and fluffy, stopping to scrape the bowl from time to time. Add the eggs, one at a time, scraping the bowl after each addition. Mix in the lemon rind, vanilla extract and poppy seeds.
- Step 2
Sift together the flour, baking powder, baking soda and salt. Add the sifted ingredients alternately with the yogurt and mix just until smooth. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Place on a rack for a few minutes and then turn the cake out of the pan.
- Step 3
In a small bowl, slowly stir the lemon juice into the powdered sugar until smooth and brush onto the top and sides of the warm cake.
Private Notes
Comments
This cake is very tender. I'd like to make it again! I had to halve the recipe for lack of 2 eggs, so I made it in an 8 x 4 loaf pan and it was all good. Still 45 minute cooking time. I also only had full-fat greek yogurt but it seems fine to have used that. Yum!
I decided to halve the recipe & used salted butter which eliminated the need for the salt. Instead of vanilla extract, I substituted lemon extract & substituted Greek plain nonfat yogurt for plain nonfat yogurt. I added 1/2 Cup fresh blueberries & poured the batter into lightly greased mini loaf pans (4” X 2”) & in a 350° center of oven baked at 28 minutes. Came out perfect! I used a packet of glaze from the Krusteaz lemon pound cake mix as the glaze which was more than enough for the 2 loaves.
Going on 30 years - NEVER DISAPPOINTS. Thank you, Molly O’Neill!
The cake is moist but not lemon-y enough. I would maybe add lemon juice to batter itself and not just to the glaze. I baked it in a bundt pan that worked nicely.
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