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Lemon Poppy-Seed Cake

Photo: Quentin Bacon
Yield Makes 12 servings


  • Cake
  • 3 cups all-purpose flour
  • 1/4 cup poppy seeds
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • Juice from 1 lemon
  • 1 cup plain yogurt
  • Zest from 2 lemons
  • Glaze
  • 2 tablespoons unsalted butter
  • 2 cups confectioners' sugar
  • Juice from 1 lemon
  • Zest from 1 lemon

Nutrition Information

  • calcium 100 mg
  • calories 526
  • caloriesfromfat 0 %
  • carbohydrate 80 g
  • cholesterol 117 mg
  • fat 21 g
  • fiber 1 g
  • iron 2 mg
  • protein 7 mg
  • satfat 12 g
  • sodium 243 mg

How to Make It

  1. Heat oven to 325° F. Coat a 10-cup fluted cake or Bundt pan with cooking spray. Combine the flour, poppy seeds, baking soda, and salt in a medium bowl; set aside. In a large mixing bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well incorporated. Beat in the lemon juice. On slow, beat in 1/3 of the dry ingredients, then 1/3 of the yogurt, mixing until just blended. Repeat, alternating the dry ingredients and yogurt. Blend in the zest. Spoon into the baking pan. Bake 50 to 65 minutes or until a skewer inserted in the cake comes out clean. Remove the pan to a wire rack and cool 10 minutes. Invert the pan to remove the cake. Make the glaze: Melt the butter in a small saucepan over low heat. Blend in the confectioners' sugar, lemon juice, and zest. Spoon the glaze over the cake while the cake is still warm. Cool completely. Cover and refrigerate up to 2 days ahead.