Light, lemon-y and full of crunchy poppy seeds, this easy loaf is a must-bake this spring! If you have never made fresh lemon curd before, give it a try! It's super simple and you'll love baking with it and dolloping it on toast, pancakes, waffles & more. This recipe and video is sponsored by our friends at Bob's Red Mill.
- 13/4 cup Bob's Red Mill Organic All Purpose Flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup full fat greek yogurt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup lemon curd, (recipe below)
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice
For the Cake:
Preheat the oven to 350˚F and spray a 9 by 5 inch loaf pan with nonstick cooking spray and then line with parchment paper.
In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt. Set aside. In a separate large bowl, whisk together the yogurt, sugar, eggs, zest, vanilla, oil and lemon curd.
Fold the dry ingredients into the wet, mixing until just incorporated. Add batter to the prepared pan and bake for 50 minutes, or until the center is set.
Meanwhile, make the glaze by combining the sugar and lemon juice in a small saucepan. Bring to a boil and cook until sugar has dissolved, about 2 minutes.
When cake is baked, let cool for about 15 minutes, then invert onto a wire cooling rack set on top of a rimmed baking sheet. Flip the cake right side up and poke holes all over the cake with a wooden skewer. Pour the glaze on top, letting it soak in. Let sit for about 20 minutes before slicing
For the Lemon Curd
- 4 egg yolks
- 1/2 cup sugar
- 1/3 cup fresh lemon juice
- 3 lemons, zested
- 6 tablespoons unsalted butter, at room temperature
For the Lemon Curd
Set up a double boiler by placing a heat safe bowl over a pot of simmering water. Make sure the water is not touching the bottom of the bowl. Add the egg yolks, sugar, lemon juice and lemon zest to the bowl and whisk until smooth. Continue whisking constantly for about 10 minutes, or until the mixture thickens. Remove from heat and stir in the butter 1 tablespoon at a time until well combined.
Let cool, then place in the refrigerator for at least 2 hours before using. **Note: If you happen to over cook your eggs while making the curd, just strain the curd through a fine mesh strainer.