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Gâteau léger au citron et graines de pavot sur une assiette décorée

Lemon and Poppy Seed Light Cake

A moist and fluffy cake bursting with zesty lemon flavor and delightful poppy seeds, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/4 cup unsalted butter, softened
  • 1/2 cup Greek yogurt for moisture
  • 2 large eggs
  • 1 tablespoon lemon zest fresh is always best
  • 2 tablespoons fresh lemon juice
Mix-Ins
  • 1 tablespoon poppy seeds for added crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it lightly.
  2. In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
Mixing
  1. In a large mixing bowl, beat the softened butter until smooth. Gradually add in the granulated sugar and mix until light and fluffy.
  2. Slowly blend in the Greek yogurt, eggs, lemon zest, and lemon juice until well combined, scraping down the sides of the bowl.
  3. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix!
  4. Gently fold in the poppy seeds.
Baking
  1. Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Serving
  1. Slice, serve, and enjoy the delightful reactions from friends and family!

Notes

Use fresh lemon juice and zest for the best flavor. Store leftovers in an airtight container in the fridge for up to 3 days. Optional: Add a light glaze made from powdered sugar and lemon juice for extra sweetness!