Monday, December 26, 2016

Lemon Poppy Seed Drizzle Cake


3 cups all-purpose flour
1 tsp salt
1 1/2 tsp baking powder
2 tbsp poppy seeds
2 1/4 cups granulated sugar
1 tbsp lemon zest
1 cup vegetable oil
3 large eggs
1 1/2 cups plain yogurt
2 tsp almond extract
1/2 cup lemon juice

1/4 cup lemon juice
3/4 cup powdered sugar


Preheat oven to 350 degrees F (175 degrees C).
Grease two regular-sized loaf pans.
In a large mixing bowl, whisk together flour, salt, baking powder, poppy seeds, sugar, and lemon zest.
Stir in oil, eggs, yogurt, almond extract, and lemon juice.
Pour batter into prepared pans.
Bake for 50 – 55 minutes, until a toothpick inserted into center of cake comes out clean.
Mix together drizzle ingredients.
Prick cake many times with tines of a fork while warm.
Brush drizzle on top of cake allowing the drizzle to settle into the cake.


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