Meyer Lemon & Poppyseed Cake
 
 
Author:
Recipe type: Dessert
Ingredients
  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 1 cup plain Greek Yogurt
  • ½ teaspoon vanilla
  • Zest from 2 Meyer Lemons
  • 1 tablespoon poppyseeds
  • ½ cup Meyer Lemon Juice (for me, it was exactly the juice from 2 Meyer Lemons)
  • 2 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
Instructions
  1. Pre-heat oven to 350 degrees. Grease and flour a standard Bundt pan.
  2. In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Add eggs and mix well, followed by the Greek Yogurt, vanilla, lemon zest, and poppyseeds.
  3. Add salt and baking powder to the wet mixture and fully incorporate. Slowly add in flour, with mixer on low, in three batches, alternating with the Meyer Lemon juice (flour, juice, flour, juice) until it all comes together.
  4. Spread the batter into the prepared Bundt pan. Bake 60-65 minutes or until golden and toothpick comes out clean. Allow the cake to fully cool in the bundt pan.
  5. To turn out the cake from bundt pan, place serving dish on top of bundt pan and flip pan upside down. If it doesn’t fully pop out easily, slightly tap the top of the bundt pan to help loosen cake.
  6. Store cake covered at room temperature. Before you are ready to serve, dust cake with powdered sugar. Place a small amount of powdered sugar in a small sifter; tap to dust over cake.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2014/01/meyer-lemon-poppyseed-cake/