Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy-to-make recipe, with poppyseeds throughout. A great tea-time cake.

Easy Lemon and Poppyseed French Yogurt Cake. Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.

What does yogurt do in a cake?

As a result, yogurt adds moisture and fat to a cake batter, making the cake moist. A cake baked with yogurt is never dry. It's always so soft, moist, and absolutely delicious. So the answer is yes, yogurt can be used in baking and it makes the cake moist.

Easy Lemon and Poppyseed French Yogurt Cake. Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.

What is the difference between using yogurt and milk in a cake?

Using Greek yogurt will give your cake a slightly denser texture, similar to a pound cake, and will keep your cake moist for a longer period.

Using milk in a cake will give the cake a lighter texture, a little fluffier and a finer crumb, for example, milk is used in our walnut cake recipe, and when you look at the photos, you will see the difference in texture and fluffiness.

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Easy Lemon and Poppyseed French Yogurt Cake. Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.

Ingredients

Dry Ingredients

2 cups or 250 g  all-purpose flour 

¾ cup or 150g Regular Sugar

2 tsp baking powder

2 Tablespoons Poppyseeds

Wet Ingredients

1 cup or 250 g Greek Low Fat Yogurt

½ cup  or 80 g vegetable oil 

2 Large eggs

1 Tsp Vanilla extract

1 Lemon, juice and zest

Lemon Glaze (optional)

2 Tablespoons Lemon Curd

Instructions

1. Preheat the oven to 350F, 180C.
2. Grease and line a 9-inch loaf pan or 8x8-inch square pan.

3. Take one lemon and juice and zest it. Set aside.

Easy Lemon French Yogurt Cake , preparing lemon juice and zest

4. In a large bowl, add all the wet ingredients and mix.

Start with the eggs,

Easy Lemon French Yogurt Cake , whisking eggs

then add the oil, lemon juice, and zest

Easy Lemon French Yogurt Cake , adding oil and lemon

and then the yogurt.

Easy Lemon French Yogurt Cake , adding yogurt

Whisk until everything is combined.

Easy Lemon French Yogurt Cake ,ready to add flour

5. Add all the dry ingredients to the wet ingredients, and using a spatula or wooden spoon, mix until just combined. 

Easy Lemon French Yogurt Cake, adding flour

6. Transfer the batter to your cake pan and place in the oven for 35 - 40 minutes. 

Easy Lemon and Poppyseed French Yogurt Cake, batter in loaf pan

7. Check 5 minutes before the end of cooking time with a cake tester in the center of the cake to see if it comes out clean. Every oven is different so make sure you check it is cooked through in the middle. 

Easy Lemon French Yogurt Cake , testing cake for doneness
Easy Lemon and Poppyseed French Yogurt Cake, baked

8. If using the lemon glaze, leave the cake in the pan for 5 minutes, take a skewer, and poke holes all over the surface of the cake.

Whilst still hot, warm the lemon curd in a small bowl for 30 seconds in the microwave, then pour over the surface of the cake.

Easy Lemon French Yogurt Cake , preparing lemon curd topping

Use a pastry brush to spread it evenly. Then transfer to a cooling rack. 

Easy Lemon and Poppyseed French Yogurt Cake, on cooling rack
Easy Lemon French Yogurt Cake , adding lemon curd topping

9. Slice and serve when cool enough. 

Easy Lemon and Poppyseed French Yogurt Cake. Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Storage

Store in an airtight container, or wrap in plastic wrap and freeze in slices so you have some whenever you fancy!

If you'd like to make a lemon and poppyseed loaf cake without yogurt, check out our other recipe!

Recipe Card

Easy Lemon and Poppyseed French Yogurt Cake. Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.

Easy Lemon and Poppyseed French Yogurt Cake

Yield: 10 Slices
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.

Ingredients

Dry Ingredients

  • 2 cups or 250 g  all-purpose flour
  • ¾ cup or 150g Regular Sugar
  • 2 tsp baking powder
  • 2 Tablespoons Poppyseeds

Wet Ingredients

  • 1 cup or 250 g Greek Low Fat Yogurt
  • ½ cup  or 80 g vegetable oil 
  • 2 Large eggs
  • 1 Tsp Vanilla extract
  • 1 Lemon, juice and zest

Lemon Glaze (optional)

  • 2 Tablespoons Lemon Curd

Instructions

    1. Preheat the oven to 350F, 180C.ā€Ø2. Grease and line a 9-inch loaf pan or 8x8-inch square pan.
    3. Take one lemon and juice and zest it. Set aside.
    4. In a large bowl, add all the wet ingredients and mix.
    Start with the eggs,
    then add the oil, lemon juice, and zest
    and then the yogurt.
    Whisk until everything is combined.
    5. Add all the dry ingredients to the wet ingredients, and using a spatula or wooden spoon, mix until just combined.
    6. Transfer the batter to your cake pan and place in the oven for 35 - 40 minutes.
    7. Check 5 minutes before the end of cooking time with a cake tester in the center of the cake to see if it comes out clean. Every oven is different so make sure you check it is cooked through in the middle.
    8. If using the lemon glaze, leave the cake in the pan for 5 minutes, take a skewer, and poke holes all over the surface of the cake. Whilst still hot, warm the lemon curd in a small bowl for 30 seconds in the microwave, then pour over the surface of the cake. Use a pastry brush to spread it evenly. Then transfer to a cooling rack.
    9. Slice and serve when cool enough.
    Storage
    Store in an airtight container, or wrap in plastic wrap and freeze in slices so you have some whenever you fancy!

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 43mgSodium: 132mgCarbohydrates: 41gFiber: 1gSugar: 21gProtein: 5g

Nutrition information isn’t always accurate

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