A compact cake with fragrant lemon zest, little crunchy poppy seeds and a tender crumb from the yogurt. The thin lemon glaze adds a fresh, glossy layer without making the cake too sweet.
Lemon and poppy seeds make a lovely combination in cake: the zest brings a pronounced citrus aroma, while the seeds add a light, nutty flavor and subtle crunch. This compact cake also includes yogurt. It brings a little freshness to the batter and helps keep the crumb tender. Preferably use an unwaxed lemon, as the yellow peel contains most of the fragrant oils. Zest only the yellow part; the white layer underneath can taste bitter.
This cake is suited to any season, but lemon is especially useful when you want to give baked goods a light, fresh flavor. The zest does more than lemon juice: its aromatic oils spread through the batter without adding extra moisture. A little juice in the batter supports the citrus flavor, but too much can throw off the balance of wet and dry ingredients. The glaze goes on only after the cake has cooled; that way, it stays on top instead of soaking straight into the crumb.
Make sure the butter, eggs and yogurt aren’t ice-cold. Soft butter creams easily with sugar, and ingredients at a similar temperature combine more readily into a smooth batter. Then briefly mix in the flour: as soon as you can no longer see any dry patches, there’s no need to keep mixing. This helps keep the cake compact yet tender. A metal loaf tin about 20 by 10 centimeters gives the cake an even shape; line it with baking paper so you can easily lift the cake out after baking.
Greek yogurt can be replaced with full-fat plain yogurt. It’s thinner, so the batter may be a little looser, but the cake will still bake well. Add the lemon juice for the glaze a little at a time: it should run slowly off a spoon, not be watery. If it’s too thick, add a few drops of juice; if it’s too thin, stir in a little extra powdered sugar. Let the cake cool completely before glazing, or the glaze will melt away.
Serve the cake in thin slices with coffee or tea, or as a simple dessert with a little unsweetened yogurt and fresh fruit. The lemon flavor stays bright alongside strawberries, blueberries or orange segments, but no extra garnish is needed. Store the cooled cake covered at room temperature and eat it within a few days. Refrigerate it only if the room is very warm; let chilled slices come to room temperature before serving for a softer crumb.
Preheat the oven to 175 °C, conventional (top and bottom heat). Line a loaf tin about 20 by 10 cm with baking paper.
In a bowl, beat the softened butter and granulated sugar with a hand mixer for 2–3 minutes, until light and creamy.
Beat in the eggs one at a time. Then mix in the yogurt, lemon zest and 1 tablespoon lemon juice.
In a second bowl, combine the flour, baking powder and salt. Add this to the butter mixture and fold briefly until no dry flour is visible. Fold in the poppy seeds.
Spoon the batter into the tin and smooth the top. Bake the cake for 40–45 minutes, until a skewer inserted in the center comes out clean or with a few dry crumbs.
Leave the cake in the tin for 10 minutes. Then lift it out using the baking paper and let it cool completely on a wire rack.
Stir the powdered sugar with 1 tablespoon lemon juice until smooth and thick but pourable. If needed, add the remaining juice a drop at a time. Spread the glaze over the cooled cake and let it set before slicing.
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