Friday, January 25, 2008

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.

poppy seed yogurt cake

poppy seed yogurt 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.

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

5 comments:

Tablebread said...

Sorry to hear about your loss of extract problem We can all relate to that!

If nothing else your poppy seed cakes pass the beautiful photo contest :)

Amy said...

Sounds (and looks!) good at least. Yogurt is one of those ultimate good-foods-as-well-as-good-ingredients. Ever make your own? I highly recommend it. And, if you strain it, its a fantastic replacement for sour cream!

Julie said...

Lewis, thanks! I think it looks pretty, too. I'll redo it soon!

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!

Kribha said...

Looks flawless to me. Maybe I have to taste it to see if it is missing something. Otherwise, it looks so good. Moist and spongy.

Julie said...

Thanks, Kribha! It really was moist and spongy, too! It was just sorely lacking in great flavor! Needless to say, I now keep ample supplies of vanilla and almond extracts on hand, and citrus, too, now that it's in season. =)