I’ve been making a lot of cakes this month to add some variety to Noah’s breakfast; on some days, he has cereal with fruit or yogurt with his cereal but I wanted to include something different in terms of texture into his meals. Hence the cake recipes thus far.
I chanced upon this while surfing the Internet (in between hunts for a stand with mount) for lemon poppy seed pound cakes and ended up making a variation of this instead. The poppy seeds gives the cake added crunch. The lemon flavour and taste is just nice and not too overpowering on the palate. Unlike my previous bakes, I used white sugar for this as I was trying to finish up whatever that I had left – I’m not very keen on using white sugar in baked goods as it doesn’t lend much flavour or moisture.
Do note that this is a dairy-free version – if dairy isn’t an issue, you can replace the margarine and soy yogurt with regular butter and cow’s milk yogurt. I reckon the cake would be even more fragrant! Tehehehe.
Lemon yogurt poppy seed cake
Adapted from Bake Your Day’s recipe here
1 1/2 cups cake flour
1/4 tsp baking powder
1/8 tsp baking soda
1/2 cup margarine
Slightly less than 1 cup sugar
3/4 cup soy yogurt
Zest & juice from 1 lemon
1/2 tbsp poppy seeds
- Preheat your oven to 160°C and prepare a pan of your choice.
- In a bowl, combine the flour, baking powder and baking soda. Set aside.
- In a another bowl, cream the margarine with the sugar until light and fluffy. Add the eggs, one at a time and mix until fully incorporated
- Gradually add the dry ingredients, alternating with the yoghurt, to the creamed margarine, eggs and sugar. Mix just until incorporated – be careful not to overbeat. Add the lemon juice, vanilla extract, lemon zest and poppy seeds, and stir until blended.
- When ready, pour the batter into the prepared pan and bake for 35 minutes or until the edges begin to brown and a toothpick inserted in the center of the cake comes out clean. Cool in the pan 10-15 mins before transferring to a wire rack.