French Yogurt Cake with Lemon and Poppy Seeds
Author: Kirsten | My Kitchen in the Rockies
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
  • 1½ cups (180 g) all-purpose flour
  • 2 teaspoons baking powder, I used only 1¾ teaspoon (High Altitude adjustment)
  • ¼ teaspoon kosher salt
  • 3 Tablespoons (30 g) poppy seeds, slightly ground
  • 1 cup (200 g) sugar
  • 1 tablespoon finely grated lemon zest
  • ¾ cup plain (188 ml) whole milk yogurt
  • ½ cup (125 ml) safflower oil
  • 2 large eggs
  • ½ teaspoon good vanilla extract
  • ½ teaspoon good lemon extract
  • powdered sugar for dusting
  1. Preheat your oven to 350 F Convection.
  2. Grease a standard loaf pan with butter and dust with flour. Set aside.
  3. Mix flour, salt, baking powder, and poppy seeds. Set aside.
  4. Place lemon zest and sugar in a larger bowl. Rub the zest into the sugar with your fingers until well combined.
  5. Add yogurt, milk, oil, eggs, and both extracts to the sugar mixture and mix with a whisk until well combined.
  6. Using a spatula fold the dry ingredients into the wet ones. Don't over-mix!
  7. Pour dough evenly into the prepared baking pan and bake for 40-55 mins. Baking times do vary. Make sure a wooden skewer inserted into the center of the cake comes out clean.
  8. Let the cake cool for 10 minutes in the pan. Invert onto wire rack and let cool completely.
  9. Dust with powered sugar before serving.
Use preferably organic ingredients if available.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at