I failed the yogurt poppy seed cake
This potentially great cake was not good after I got through with it ... It was okay ... but it would've been better if I'd added some zest or extract of some type. Alas, I'd run out of any of that. Still, it was soft and moist, and those prime factors make this worth repeating.
I found the original recipe on Alpineberry’s wonderful blog.
Preheat the oven to 350. Parchment out your baking vessel (I used a 10” cake pan): spray, parchment, spray.
Combine:
3/4 cup plain yogurt
1 cup granulated sugar
3 large eggs
1 tbsp finely grated lemon zest (crucial to maximum yay-tastiness)
Just incorporate:
1 1/2 cups all purpose flour
2 tsp baking powder
1 tbsp poppy seeds
Mix in and stir until well combined and batter is smooth:
1/3 cup oil
Pour the batter into your pan.
Bake for 30-35 minutes until your cake tester is clean and the cake springs back when lightly touched.
Cool in the pan on a rack for about 15 minutes, then remove from pan and cool completely on the rack.
Glaze I would’ve made and spooned over the cake, had I lemon juice.
Combine :
1/4 cup freshly squeezed lemon juice
1/3 cup powdered sugar
I found the original recipe on Alpineberry’s wonderful blog.
Preheat the oven to 350. Parchment out your baking vessel (I used a 10” cake pan): spray, parchment, spray.
Combine:
3/4 cup plain yogurt
1 cup granulated sugar
3 large eggs
1 tbsp finely grated lemon zest (crucial to maximum yay-tastiness)
Just incorporate:
1 1/2 cups all purpose flour
2 tsp baking powder
1 tbsp poppy seeds
Mix in and stir until well combined and batter is smooth:
1/3 cup oil
Pour the batter into your pan.
Bake for 30-35 minutes until your cake tester is clean and the cake springs back when lightly touched.
Cool in the pan on a rack for about 15 minutes, then remove from pan and cool completely on the rack.
Glaze I would’ve made and spooned over the cake, had I lemon juice.
Combine :
1/4 cup freshly squeezed lemon juice
1/3 cup powdered sugar
Comments
If nothing else your poppy seed cakes pass the beautiful photo contest :)
Amy, Woot, and thanks for stopping in! I've never made my own yogurt, but I've strained yogurt to make an Indian dessert called Shrikhand. I want to try straining yogurt to make palak paneer! Mmm, yum!