I bid a final farewell to citrus season in the form of this simple Lemon Poppy Seed French Yogurt Loaf, drenched in a honey lemon syrup. It tastes deliciously moist, fluffy and zesty. And like any other French yogurt cake, it is a foolproof and ridiculously simple recipe to make.
If you’ve been following this blog for a bit, you know of my love for French yogurt cakes. Last winter, I had shared a recipe for a classic Orange Yogurt Cake (still to this day, one of the most popular recipes on this blog), and last summer I had shared a recipe for a Fresh Peach Yogurt Cake.
A Yogurt loaf is one of the most popular cakes to bake in France. It is one of those wonderful classics that is so simple to make, works well every time, and invites variation.
Today’s yogurt cake combines zesty fresh lemons with creamy yogurt and a sprinkle of poppy seed for earthiness. Such a simple variation that works so well! The flavor is deliciously lemony with a slight tang from the yogurt. The crumb is fluffy and moist with a gentle bounce– the perfect cross between a pound cake and a light sponge cake.
The loaf bears a golden exterior that gets brushed with a honey lemon syrup. It makes for an even moister and zestier loaf, and helps keep it fresher, longer.
This Lemon Poppy seed French Yogurt Loaf also freezes well. You can freeze it whole or cut it into slices, wrap them individually in plastic wrap and place them in an airtight container.
- Use 2% m.f. Plain Yogurt. I have tried this recipe with different types of yogurt: 2%m.f; Greek yogurt and Skyr. Surprisingly, the yogurt that produces the best cake texture and taste is the 2%m.f (I thought Greek Yogurt or Skyr would be better, but no!). You want a cake that is dense, but also airy and bouncy – the 2%m.f. yogurt cake version is exactly that! Avoid flavored yogurt, only use plain.
- Use Organic Lemons. Because we are using zest from the peels, make sure you are using organic lemons which are pesticide free.
- Instead of brushing the cake with warm honey and lemon juice, you can choose to cover it with a light dusting of icing sugar, or leave it plain.
I hope you enjoy this Lemon Poppy seed French Yogurt Loaf as much as I do!
Any questions, don’t hesitate to leave a comment.
You may also like:
- Orange Yogurt Cake
- Fresh Peach Yogurt Cake
- Homemade Honey Lemon Marmalade
- Classic French Lemon Tart (Tarte au Citron)
1 cup (200g) sugar
2 medium lemons, zest and juice
½ cup (120g) plain yogurt (2%)
3 large eggs, at room temperature
½ tsp vanilla extract
1 ½ cup (187g) all purpose flour
½ tsp salt
2 tsp (10g) baking powder
1 tsp (8.5g) poppy seeds
½ cup (112ml) neutral oil, such as canola or grapeseed
¼ cup (85ml) honey
Make sure your read the cooking notes before you start.
Pre-heat your oven to 350F (180C) with a rack in the middle. Grease a loaf pan with butter, sprinkle the inside with flour and set aside.
Step 1 - In a medium mixing bowl, combine the sugar with the zest of the two lemons and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy. Whisk in the yogurt, eggs and vanilla extract.
Step 2 - In a large mixing bowl, combine the all-purpose flour, salt, baking powder and poppy seeds. Whisk in the wet ingredients until just incorporated. Switch to a spatula and fold in the oil, until just incorporated. The batter should look smooth and glossy.
Transfer the batter to the pan and bake for 50 minutes, until golden and a knife inserted in the center comes out clean. Transfer the cake to a cooling rack.
Step 3 - Warm up the honey in a small saucepan and stir in the juice of the two lemons.
When the cake pan is cool enough to handle, remove the cake from the pan and transfer onto a plate. Brush the warm lemon honey “syrup” all over.
Enjoy warm or cool.
Did you make this recipe?
I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench and hashtag it #pardonyourfrench. Bon Appetit!