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.
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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If you enjoy loaf cakes, check out our popular selection of loaf/pound cake recipes. There's a flavor to suit everyone!
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.
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.
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.
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.
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!
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount 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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