Last week we made the French Style Yogurt Cake from alpineberry. It turned out really well. It must have been good because there was none left. I did make it without the poppy seeds though. And I used closer to 1/2 cup powdered sugar in the glaze. It just seemed too thin. I'm thinking of trying a vanilla one and serving it with berries, but that's a task for another day.
French Style Yogurt Cake (with Lemon & Poppy Seeds)
(adapted from Orangette)
3/4 cup plain yogurt
1 cup granulated sugar
1 tbsp finely grated lemon zest
3 large eggs
1 1/2 cups all purpose flour
2 tsp baking powder
1 tbsp poppy seeds
1/3 cup canola oil
1/4 cup freshly squeezed lemon juice
1/3 cup powdered sugar
Preheat the oven to 350F. Butter a 9-inch round cake pan. Line with a parchment circle and butter the paper.
In a large bowl, mix the yogurt, sugar, and lemon zest with a wooden spoon. Mix in eggs (all 3 at once is okay).
Add the flour, baking powder, and poppy seeds. Mix until flour is just incorporated.
Add the oil and mix well. The batter will look curdled at first but it will come together.
Pour the batter into your prepared pan.
Bake at 350F for 30-35 minutes, until your cake tester is clean and the cake springs back when lightly touched.
Allow cake to cool in pan on a rack for about 15 minutes.
Gently remove cake from the pan and set on a rack to cool completely.
Combine the lemon juice and powdered sugar and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.