Lemon Poppy Seed Yogurt Cake

The bright, lemony flavor in this easy cake is addictive.

Lemon Poppy Seed Yogurt Cake


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  • PREP TIME 15


  1. Preheat oven to 350 degrees.
  2. Spray and flour a 10-inch tube pan or large loaf pan (5" x 10").
  3. In a small bowl whisk together yogurt, eggs, vanilla, lemon zest and poppy seeds.
  4. In a large bowl combine sugar, flour, baking powder and salt. Stir in yogurt mixture.
  5. Add oil and stir until combined.
  6. Spread batter in prepared pan and bake for 40-45 minutes, until top springs back or a tester inserted in cake comes out clean.
  7. Cool in pan for 10 minutes on a metal rack, then turn cake out of pan onto rack.
  8. Meanwhile, in a small saucepan, heat lemon juice and sugar until sugar is dissolved.
  9. Pierce top and sides of cake with toothpick or fork and pour juice over cake.


  • 1 cup plain yogurt
  • 2 large Horizon Organic eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (about 1 medium lemon)
  • 1 tablespoon poppy seeds
  • 3/4 cup sugar
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup canola oil
  • 1/2 cup fresh lemon juice (about 1 medium lemon)
  • 2 tablespoons sugar

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