Moist, zingy Greek yogurt lemon cake packed with yummy little poppyseeds and topped with a kicky glaze.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Place cupcake liners in a standard-sized muffin tin and set aside.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In a large bowl or the bowl of a stand mixer, beat together the butter and sugar on medium-high for about three minutes, until pale yellow, light, and fluffy.
- Beat in the eggs one at a time. Add the vanilla, lemon juice, and the lemon zest.
- With the mixer on low speed, add the flour and the yogurt in two additions, alternating between the two, just until all ingredients are incorporated.
- Divide the batter between the muffin liners.
- Bake about 17 - 20 minutes until a toothpick or cake tester inserted into the center of one of the muffins comes out clean.
- Let cool for about five minutes, then move the muffins to wire rack.
- Make the glaze. Whisk together the powdered sugar and the lemon juice and drizzle over the muffins while still warm.
- Let cool until the glaze is well-set. Serve.
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