Lemon Poppyseed Tea Cake

Lemon Poppyseed Tea Cake

The most delicious tea cake and lemony glaze. Light, but so satisfying and easy to freeze and save!


Tea Cake:
½ cup organic unsalted butter (sub ghee or vegan butter)
3 organic eggs
2 Tbsp poppyseeds
½ tsp madagascar vanilla 
½ cup 2% greek yogurt (sub plain coconut yogurt)
½ cup coconut sugar
1 tsp fresh lemon zest
1½ cup organic all purpose flour (sub almond flour)
¼ tsp baking powder
tsp baking soda


3 Tbsp fresh organic lemon juice
1 cup organic powdered sugar (sub date sugar)


Tea Cake
Preheat oven to 325°. Bring the butter, eggs and yogurt to room temperature. Once at room temp beat butter in a bowl with electric mixer on high for 30 seconds. Gradually add the sugar, beating approximately 8-10 minutes until very light and fluffy. Add vanilla. Add eggs one at a time, beating 1 minute after each addition scraping bowl often. Add lemon juice and zest and combine well.


Combine flour, baking powder and baking soda in a small bowl. Add flour mixture and yogurt to egg mixture beating on low until combined. Mix in the poppy seeds and then pour into a greased and floured loaf pan.


Bake for 60-70 minutes until toothpick comes out clean. Cool on a rack with parchment paper beneath for 10-20 minutes.


Whisk together the lemon juice and powdered sugar. Drizzle generously over top while the cake sits on a rack so any overflow catches on parchment paper. Let harden and drizzle again and again...eat immediately or once cooled freeze it!