Lemon Poppy Seed Cake

Is it dessert or breakfast? Or both?

Whatever you choose to call it, it’s your business.

Let’s eat cake! You in?

Peepeth is underway.

I ended up using only one lemon, but I’m still a good person.

We’re putting yogurt in it which will add this smooth, tangy element to it, and girl, it’s pretty divine.

The poppy seeds just add some attitude! Delicate but sass. The way we like it.

We’ll mix our dry. Flour + sugar + baking powder + poppy seeds + salt. Done.

We’ll mix our wet. Yogurt + egg + vanilla + lemon zest and juice. Done.

We’ll combine them and make a lil’ delightfully speckled batter! These are the things in life, man.

We’ll get it in any little casserole dish or cast iron cutie you have laying around. 8x5ish. Go thrifting and find something adorable for this. It will make you feel like you’re in France. (don’t quote me on that.)

Then we’ll make a little glaze! Powdered sugar + lemon juice. Irrationally simple.

Hello hello hello, you beautiful thing. The lemon is bright, the yogurt is tangy, the cake is sweet, and you’ll fall in love.

And you saw how simple that was, right? You know me and baking. We gotta keep this easy. My brain can’t handle the science.

Make this for the weekend! Or spring break. Or any brunch if you’re experiencing warm weather. Or an afternoon snack! You live your truth.

Save some for me.

Lemon Poppy Seed Cake
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  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1 Tbs. Poppy seeds
  • 1 egg
  • 1 tsp vanilla extract
  • 6 oz plain yogurt
  • 1 lemon
  • 1 cup powdered sugar
  • 1 Tbs. Lemon juice
  • Pinch of salt


  1. Preheat your oven to 350.
  2. In a large bowl, combine the flour, sugar, baking powder, poppy seeds and a pinch of salt. Whisk until combined.
  3. In another bowl, add the yogurt, egg, vanilla, zest from the lemon, and the juice from half the lemon. Whisk until smooth.
  4. Add the wet mix to the dry mix and stir until it creates a batter.
  5. Drizzle a tsp of olive oil in the bottom of a small cast iron skillet or baking dish. (8x5ish) Pour the mix into the dish and bake for 40 minutes, until golden brown and a toothpick comes out clean.
  6. While the cake cools, add the powdered sugar and a Tbs. lemon juice to a medium bowl. Whisk until it becomes a glaze, about a minute.
  7. Transfer the cake onto a serving platter, and drizzle the glaze over the top. Slice and serve!
  8. Serves 4-6.

“A thing of beauty is a joy forever.” (see if you can name that quote.)

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7 Responses to Lemon Poppy Seed Cake

  1. Robin March 7, 2024 at 10:21 am #
    This looks great but have you tried making it in a different pan?
    • Bev Weidner March 7, 2024 at 11:00 am #
      I haven't! I love (the shape of) that cast iron pan, but really any small casserole dish will be just fine.
  2. Meredith March 7, 2024 at 10:47 am #
    Mary Poppins! Cake looks scrumptious!
  3. MB March 8, 2024 at 12:39 am #
    Can I use Greek yogurt or is that too thick?
  4. Colleen March 13, 2024 at 10:04 am #
    I never thought of baking in cast iron, sold! that is a dang cute cake.
  5. Sabrina March 18, 2024 at 7:30 pm #
    yum, I'm in on all lemon baked stuff, and yes I get the speckled batter, thank you!

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