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Lemon Drizzle Cake


1 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup caster sugar

1 cup plain unsweetened Greek yogurt

3 large eggs

Zest from 1 whole lemon

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

Lemon Drizzle

1/4 cup freshly squeezed lemon juice

1/4 cup sugar


2 cups confectioners’ sugar

4 tablespoons freshly squeezed lemon juice

Poppy seeds (optional)


Preheat oven to 350 degrees.

Butter a 9 x 4 1/2 inch loaf pan and over-line the bottom and sides with parchment paper so you can easily lift the cake out when done.

In a medium-size bowl sift together the flour, baking powder, and salt.

In a separate large bowl place the sugar, yogurt, eggs, lemon zest, and vanilla extract and whisk everything together. Once mixed, you can gradually whisk in the dry ingredients to the wet ingredients; make sure to not over mix. Using a rubber spatula gently fold in vegetable oil. Pour the batter into the prepared loaf pan and place in the oven. Bake for 50 minutes.

To test the cake place a toothpick in the center; if you pull the toothpick out and it comes out clean then the cake is done otherwise you may need to continue cooking for 5 more minutes depending on your oven.

Place the 1/4 cup sugar and 1/4 cup lemon juice in a small pan over medium heat and stir until the sugar is dissolved.

Remove the cake from the oven allowing it to sit for 5 minutes. Then, drizzle the lemon-sugar mixture over the cake in the pan. Allowing the cake to sit for 5 more minutes will ensure the cake absorbs all the flavor. Finally, holding onto the parchment you can gently remove the cake from the pan, placing it on top of a cooling rack.

When the cake is fully cool combine the confectioner’s sugar and lemon juice in a separate bowl. Carefully pour the glaze over the cake. Top with poppy seeds.

Note: It’s always best to ice a cake once it is completely cool.