Meyer Lemon Poppy Seed Pound Cake

This sweet Meyer lemon poppy seed pound cake is made with Greek yogurt and topped with a sweet and tangy lemon glaze. The perfect way to transition from winter into spring.

Before spring takes a firm grip I had to get in one more Meyer lemon recipe. (Of course you could easily make this with regular lemons too.) This pound cake is a bit different than your normal pound cake because it’s made with some Greek yogurt in place of some of the butter, but you would never notice if I hadn’t mentioned it. Sweeten the deal, literally, by brushing the cake with lemon syrup after it’s baked, letting it seep in. THen top it off with a lemon glaze.

As a side note, why is it that every time I go to type “poppy” my fingers go on autopilot and write “popper”? Strange how your brain can be thinking one thing and your body does not follow suit. Another example is yesterday when I was trying to get the attention of one labmate and yet managed to call her by another labmate’s name despite the fact that I was looking right at her. Oh silly brain, you make me carry around blenders to the gym and type/say the wrong things. Good thing it doesn’t make me substitute sugar for salt. How awful would that be?

One year ago: Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce

Two years ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes

Four years ago: Guiltless Cajun Chicken Alfredo

MEYER LEMON POPPY SEED POUND CAKE

Makes 1 loaf

Ingredients:

POUND CAKE

1-1/2 cups cake flour

1 tsp baking powder

1/2 tsp salt

1/4 cup poppy seeds

10 Tbsp (1-1/4 sticks) unsalted butter, melted

1/3 cup plain Greek yogurt (I used 4% Chobani)

1 cup sugar

4 eggs, room temperature

2 Meyer lemons, zested and juice from 1 (save the other for the glaze)

1-1/2 tsp vanilla extract

LEMON SYRUP

2 Meyer lemons, juiced

1/4 cup sugar

GLAZE

1/2-3/4 cups confectioners’ sugar, sifted

1 Meyer lemon, juiced (reserved from loaf)

Directions:

1. Preheat the oven to 350 degrees. Grease bottom and sides of a 9 x 5-inch loaf pan, dust with flour, and tap out excess.
2. In medium bowl, whisk together flour, baking powder, and salt. In a small bowl, stir 1 tablespoon of the flour mixture and poppy seeds together; set aside.
3. In a large bowl using a hand or stand mixer, beat together the melted butter and yogurt until blended. Add sugar and beat until light, about 2 minutes. Add eggs one at a time, beating in between each until just incorporated. Stir in lemon zest, juice, and vanilla.
4. Add flour mixture in three portions, whisking gently after each addition until just combined. Fold in poppy seeds and pour into prepared baking pan.
5. Bake for 15 minutes, reduce oven temperature to 325 degrees and bake for 35 minutes more, rotating halfway through, or until golden brown and toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then remove and place on wire rack.
6. While the loaf is cooling in the pan, make the lemon syrup. In a small saucepan over medium heat, stir together the lemon juice and sugar until the sugar is completely dissolved. Continue to cook for 3 more minutes. Remove from the heat; set aside.
7. Once the loaf has been placed on the wire rack, use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides with the lemon syrup. Let it soak into the cake and brush again. Let the cake cool completely.
8. To make the lemon glaze, in a small bowl, whisk together confectioners’ sugar and lemon juice. The mixture should be thick but pourable (add more juice/sugar if too thick/thin). Pour the lemon glaze over the top of the cooled loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Source: Adapted from Sweet Pea’s Kitchen.

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