I failed the yogurt poppy seed cake
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.
3/4 cup plain yogurt
1 cup granulated sugar
3 large eggs
1 tbsp finely grated lemon zest (crucial to maximum yay-tastiness)
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.
1/4 cup freshly squeezed lemon juice
1/3 cup powdered sugar