Greek Yogurt Meyer Lemon Poppy Seed Coffee Cake
Weather: 28 degrees, snowing
What I’m listening to: The Oscars
When I was a little girl of about six or seven, my grandmother would sometimes read an old children’s book called The Poppy Seed Cakes (published 1924). I became fascinated with poppy seeds and asked my grandmother all about what they were, what they tasted like, and if we could bake something with poppy seeds together. It wasn’t long after that we visited the spice aisle at the market, picked up a jar of poppy seeds and took them home to create some sort of poppy seed masterpiece in the kitchen. Poppy seeds have been a nostalgic friend of mine ever since and I almost always have a bottle on hand.
I especially love the combination of lemon and poppy seeds. I had a couple more Meyer lemons on hand that I was itching to use and this Greek yogurt coffee cake was the perfect moist, tangy thing. The house smelled amazing from the moment I started zesting the lemons for the batter until I pulled the hot, golden cake from the oven. Simple, but so lovely.
Greek Yogurt Meyer Lemon Poppy Seed Coffee Cake
Ingredients
- 1 cup butter softened
- 1¾ cups sugar
- 2 large eggs
- 1 cup plain Greek yogurt
- ½ teaspoon vanilla extract
- zest of 2 Meyer lemons
- 1 tablespoon poppy seeds
- ½ cup Meyer lemon juice
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
Instructions
- Preheat oven to 350℉. Grease and flour a standard Bundt pan.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Incorporate the eggs, followed by the Greek yogurt, vanilla, lemon zest, and poppy seeds.
- In another bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the stand mixer, with the mixer on low, in three batches, alternating with the Meyer lemon juice (flour, juice, flour, juice, flour) until it all comes together.
- Spread the batter into the prepared Bundt pan. Bake 60-65 minutes or until golden and cooked through. Allow the cake to cool on a cooling rack. Turn out the cake from the Bundt pan and dust the top of the cake with powdered sugar. Slice and serve (I served mine warm).
Nutrition
@GamineCuisine 3 slices coming right up! 🙂 Thanks for sharing.
@AlaskaScratch It looks amazing!! (I’m kind of partial to lemons.) 😀
I love anything with lemons, I’m trying this cake this weekend! I think am fair cook and I cook every night, but baking is not what I do often, so we’ll see how I do. I like your blog, I just wish you posted more often.
@MariAP I really hope the cake turns out well for you and that you enjoy it! 🙂
Followed this recipe to the tee, but it fell and was not cooked all the way. It had such a great taste. I have a new gas stove which has given me great results with all my recipes accept this one. Can someone shine some light on what may have happen? Thanks
Oh shoot! I can’t say exactly what might have happened, but here is a helpful article on why cakes sometimes fall: http://voices.yahoo.com/why-cakes-fall-middle-11326060.html
I’m sad that you had trouble with this recipe. 🙁 It really is such a delightful, tasty cake.
@alaskafromscratch Thanks so much for your response. I checked my brand new box of baking powder and it expired in 2011! I’ll be bringing it back to Winn-Dixie tomorrow. Also I did add cold eggs. Will try this cake again and let you know how it comes out. Thanks!!
Baked this Lemon poppy seed coffee cake yesterday. Came out great. Then again I simply love anything lemon and poppy seeds.
@MariAP So happy to hear it! Thanks for letting me know how it turned out for you. 🙂