Lemon Poppy Seed Cake
Serves: 1 9-inch cake
 
Ingredients
  • 1 cup granulated sugar
  • 2 lemons, zested and juiced
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 11⁄3 cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ½ cup Greek yogurt
  • 2 tablespoons poppy seeds
  • 2 cups confectioners’ sugar
Instructions
  1. Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray.
  2. In a large bowl, beat granulated sugar and zest with a mixer at medium speed until well combined, 3 to 5 minutes. Add butter, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Fold in poppy seeds. Pour batter into prepared skillet.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool completely.
  5. In a small bowl, whisk together confectioners’ sugar and lemon juice until smooth. Drizzle over cooled cake.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at https://www.theribboninmyjournal.com/spring-baking-sprung/