Lemon Poppyseed Cake with Blueberry Glaze
Ingredients
The cake
-
3
cups
all-purpose flour
-
1
heaping tablespoon
lemon zest
-
1
tablespoon
poppyseeds
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
table salt
-
½
cup
unsalted butter
-
2
cups
granulated sugar
-
4
large
eggs
-
2
teaspoons
vanilla extract
-
½
cup
canola oil
-
½
cup
milk
-
½
cup
lemon Greek yogurt
-
¼
cup
lemon juice
The blueberry glaze
-
1
cup
fresh blueberries
-
2
cups
powdered sugar
-
1
tablespoon
lemon zest
Instructions
- Preheat the oven to 350°F and grease a 9x13 inch baking dish.
- In a bowl, whisk together the dry ingredients: flour, lemon zest, poppyseeds, baking powder, baking soda, and salt.
- In a large bowl, cream together the room temperature butter and sugar until light and fluffy.
- Add in the eggs and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients to the mixture, mixing until combined.
- In a measuring cup, whisk together the oil, milk, Greek yogurt, and lemon juice, then add to the batter in two batches, mixing until combined.
- Spread the batter evenly in the greased baking dish.
- Bake for 30 to 35 minutes until golden and a toothpick comes out clean. Let cool for at least an hour.
- For the glaze, simmer blueberries in a pot until broken down, then strain to extract juice.
- Mix powdered sugar, lemon zest, and blueberry juice to make the glaze.
- Drizzle the glaze over the cooled cake and top with additional blueberries.
Nutrition Facts (estimated)
Servings
12
Calories
525
Total fat
20g
Total carbohydrates
81g
Total protein
7g
Sodium
129mg
Cholesterol
85mg
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