Lemon Poppyseed Tea Cake

Lemon Poppyseed Tea Cake


1/2 cup organic unsalted butter
3 organic eggs
2 Tbs Poppyseeds
1/2 teaspoon Madagascar Vanilla 
1/2 cup 2% Greek Yogurt
1 teaspoon fresh lemon zest
3 Tbs fresh organic lemon juice
1 cup organic granulated sugar
1 1/2 cup organic all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda


Preheat oven to 325 degrees
Bring 1/2 cup  Butter, 3 Eggs and 1/2 Cup Greek Yogurt to room temperature.
Once at room temp beat butter in a bowl with electric mixer on high for 30 seconds. Gradually add 1 cup sugar, beating approximately 8-10 minutes until very light and fluffy. Add 1/2 teaspoon 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 Greek yogurt to egg mixture bearing in low until combined. Mix in the Poppy Seeds list before pouring into a greased and floured loaf pan.
Bake 325 for 60-70 minutes until toothpick comes out clean.  Cool on a rack with parchment paper under rack 10-20 minutes. Make icing with 3 Tbs fresh lemon juice and 1 cup powdered sugar drizzle icing on top. 
Drizzle Icing generously over top of cake while on rack so overflow catches on parchment paper. Let harden and drizzle again and again...eat immediately or once cooled freeze it!

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