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Lemon Poppy Seed Yogurt Cake

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  • 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.