Sweet of the Month for May: delivers the perfect Mother’s Day gift
Mother’s Day only comes once a year, so stop and pay a small tribute to all the Moms that lovingly care for us… always and forever. Just one day to show our appreciation for all that Mom does, seems a bit insufficient. So make it a great day, show them how important they are by celebrating in style!
What word comes to mind when you think of your Mom? Is it chef, caregiver, multi-tasker or all of the above? When I think of my Mom, I instantly know what word comes to mind… shopper! My Mom was the greatest shopping buddy ever. You know the type; super keen, never tiring, always there with an honest comment – good or bad. Some of my earliest recollections as a child, are of my Mom and I shopping. Travelling across North America from Florida, to California, to Boston hitting the best shopping streets and malls in every town. Whether it was a trip along El Paseo in Palm Springs, scanning all the floors of Saks Fifth Avenue in New York City or just visiting local Toronto malls like Sherway Gardens or Yorkdale, our shopping trips were epic and legendary. When I got married and life got busy, a once a week shopping date with Mom was still our tradition. Is that superficial? OMG no. These were times of bonding, sharing, friendship and shear delight.
I’m sorry to say that my shopping buddy, and the greatest Mom ever, passed away on Christmas Day last year. I’ll be thinking of her on May 10th, as I do every day, while taking a quick trip to the mall for coffee and shopping.
My Mom was also an awesome baker. Pies were her thing, but she could whip up a pretty mean cake as well. That brings us to this month’s Sweet of the Month – Lemon Poppy Seed Yogurt Cake. Just the right mix of moist tender Bundt cake that is not too sweet and not too tart, just perfect.
Every hard working Mom deserves some time off, a break for one day to kick back and enjoy something sweet. That calls for a Bundt cake! Bundt’s are simple, dependable and serve a crowd, what’s not to love? They’re great cakes for kids to start baking with. The method is easy to follow and results are show-stopping!
This cake has huge lemon flavour, so you can leave out the poppy seeds if you don’t like them. If you’re not a lemon fan either, how about trying lime, orange or Meyer lemon for a slightly sweeter taste.
Sweet of the Month is sponsored by the awesome folks at Manitoba Canola Growers. All twelve recipes this year will contain canola oil, with it’s clean neutral flavour and powerful omega-3 fats… yah! Thanks for supporting the great products that support EIEO.
So, remember your Mom this Mother’s Day and enjoy your cake!
- 2 cups yogurt (non-fat, full-fat, Greek – they all work)
- 1 cup granulated sugar
- 3 eggs, room temperature
- 4 Tbsp fresh lemon juice
- 3 Tbsp fresh lemon zest
- 1 tsp vanilla extract
- ½ cup canola oil
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 Tbsp baking powder
- 1 tsp salt
- 5 tsp poppy seeds
- Preheat oven to 350ºF. Spray 10” bundt pan with non-stick spray.
- Using a stand mixer, beat yogurt, sugar, eggs, lemon juice, lemon zest and vanilla. Once fully combined, add canola oil and beat until thoroughly combined.
- In a separate large bowl, whisk flours, baking powder and salt.
- With mixer on low, add dry ingredients in 2-3 additions, stopping to scrap down sides until well combined. Stir in poppy seeds.
- Pour batter in prepared pan and bake 50-55 minutes, or until tester comes out clean. Remove from oven and let stand 10 minutes in the pan.
- In the meantime, make a LEMON SYRUP. This step is optional, but it really does add an extra pop of lemon flavour. Combine ½ cup granulated sugar with ½ cup fresh lemon juice in a small saucepan over medium heat. Stirring constantly, cook until the sugar has dissolved, about 1 minute. Remove from heat.
- Place a wire cooling rack over a rimmed cookie sheet. After cake has cooled 10 minutes, invert cake on to the wire rack. Spoon Lemon Syrup slowly and gradually over top of cake. Allow to fully cool before glazing.
- This LEMON GLAZE should be added just before serving. Whisk 1 cup confectioner’s sugar with 2 Tbsp fresh lemon juice. Add more lemon juice, if needed, to get to a pouring consistency. Drizzle over cake. Garnish with additional lemon zest and serve.