– 1 1/2 cups all-purpose flour – 1 1/2 cups white whole wheat flour or substitute regular whole wheat flour or all-purpose flour – 1 tablespoon baking powder – 1 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup granulated sugar – Zest of 5 medium lemons – 10 tablespoons unsalted butter melted and cooled to room temperature – 3 large eggs at room temperature – 1 1/4 cups low fat buttermilk well shaken – 2/3 cup whole milk Greek yogurt (about 6 ounces) – 1/2 cup lemon juice freshly squeezed – 1/4 cup honey – 1 teaspoons vanilla extract – 1/4 teaspoon almond extract – 3 tablespoons poppy seeds
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Bake the lemon poppy seed cake until the cake looks nicely browned at the edges and a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for several minutes, loosen the sides as needed, then invert the cake onto a wire rack to cool completely. Meanwhile, make the lemon cake soak.
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Spoon the soak slowly over the cake. Let sit for 30 minutes. To finish, whisk together the glaze then drizzle over the cake. Cut into slices to serve. ENJOY!
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