Preheat oven to 350ºF and grease a 9-by-5-inch loaf pan. In a bowl, sift together flour, cornmeal, baking powder, baking soda and salt. Stir in poppy seeds. In a second bowl, whisk together sugar, lemon zest and juice, yogurt, oil, egg and vanilla. Stir flour mixture into yogurt mixture until just combined.
Pour batter into prepared pan and bake for 45 to 50 minutes, or until a tester inserted into center of cake comes out clean. Transfer cake to a wire rack and let cool 10 minutes, then turn out of pan onto rack and let cool completely.
This is so easy to make--no mixer needed. I did add in 1/4 tsp of lemon extract and used two tablespoons of poppy seeds. Nonfat Greek yogurt worked fine. This is like a pound cake: nice with a scoop of ice cream for dessert and terrific for taking slice to work or school for lunch. I would guess that it freezes well.
This was very good. Just the right amount of 'lemonyness'. I actually used lemon yogurt instead of plain yogurt plus lemon zest. I also sprinkled a little powdered sugar on top before it cooled. I would maybe bake it 5 minutes less than the recipe says as well.
Just made this and yum! The only difference from the recipe was I didn't have poppyseeds, I added some milk and I used lemon yogurt. I baked them in muffin pan instead at 350 for 20 Minutes and they were perfect!
I made this with Splenda. I skipped the lemon juice because in my experience the flavor doesn't survive the baking, and added lemon flavor instead. I used some milk to moisten the batter. It probably wasn't as good as the original recipe, but it was quick and very very tasty. A keeper.
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