Hi friends 🙂
Here is a very easy and quick recipe for lemon and poppy seed cake. I love baking one on Sundays and have it as a snack, breakfast or treat throughout the week. It is also @mymamus approved 😉 – since the last one I baked lasted all and all 2 days!
1 1/3 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter (~4 tbs) – i prefer to substitute with mashed avocado (~2 tbs)
3/4 brown sugar (or honey)
1 tsp vanilla extract
zest of 1 large lemon (or two smaller ones)
1 tbs lemon juice
3/4 fat free greek yogurt (plain or vanilla)
2 tbs poppy seeds
Preheat the oven at 400F (200C) and grease a cake pan (i prefer to grease with coconut oil). In a small bowl mix flour, baking soda and salt. In a large bowl whisk together butter, eggs, sugar, vanilla extract, lemon zest and juice and greek yogurt. Add all the dry ingredients and mix until smooth. Stir in poppy seeds.
Pour the mix in the pan (make sure it doesn’t cover more than 2/3 of the pan) and bake for about 30 minutes or until knife comes out clean from the centre. It can be stored in an airtight plastic bag or container for up to 5 days.