Lemon Poppy Seed Cake

There are many versions of Lemon Poppy Seed Cake.  My recipe uses almond milk and Greek yogurt.  I use dark brown sugar instead of white.  Mom’s full cup of oil, I replace with margarine.  I make a light lemon syrup which goes a long way and then I serve it with fresh strawberries and a little lemon zest. It reminds me of home and mom.  On this Mother’s day and every day, she is at the centre of my world.  Lucky to have her around after a bout with cancer, this woman is an example of strength and determination. Tender smiles to guide my way, she is always the sunshine throughout my day: Happy Mother’s day Nilde!!

Growing up as immigrants, we have many funny stories.  The Language was definitely a barrier.  My mom grew poppies in the early 60s and we ate many desserts with poppy seeds.  In the late 60s the RCMP knocked on our door and told mom that the plants needed to go.  I laugh at how that scenario played and mom missed her fresh poppy seeds for baking.  To this day the poppy seed on your bagel aren’t grown in Canada.  Interesting read:  https://ipolitics.ca/2018/07/04/company-tries-to-crack-lucrative-poppy-seed-market-but-health-canada-standing-in-the-way/

There are also many health benefits to poppy seeds:  https://www.nutrition-and-you.com/poppy-seeds.html

The most important thing for this cake is to begin and end with the flour when mixing. 

Always use fresh lemons for cooking and baking.

The batter For this Lemon Poppy Seed cake comes together quickly.

It is a thick batter but spreads easily.

Cooled and glazed.

Serve simply with a shot of limoncello and fresh berries.

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Lemon Poppy Seed Cake

A healthier version of mom's

Course Dessert

Cuisine Home Cooking in Canada, Italian

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 12

Author Renata Solski

Ingredients

The Cake

• 1/2 cup of margarine or butter
• 1/2 cup dark brown sugar
• 1 cup Greek Yogurt
• 2 large eggs
• 1/2 large lemon juice and zest
• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup Almond Milk
• 2 tbsp poppy seeds

Lemon syrup glaze

• 4 tbsp powdered sugar
• 1 tbsp almond milk
• 1 tbsp lemon juice
• 1/2 tsp poppy seeds

Garnish

• fresh berries
• lemon zest

Instructions

The Cake

1. Preheat oven to 350 F

   Grease and flour a Bundt pan.

   Beat the butter and the brown sugar.

   Add in the eggs, yogurt and lemon juice.

   Mix the flour, baking powder, baking soda and salt and set aside.

   Pour the almond milk into a measuring cup.

   Alternate the flour mixture and the milk into the butter mixture.

   Begin with the flour and end with the flour.

   Stir in the poppy seeds and the lemon zest.

   Bake for about 40 minutes.

   Remove cake from oven and let cool completely.

The Lemon Syrup

1. Put the powdered sugar, almond milk and lemon juice in a bowl and whisk.

   Pour over the cake and it will drizzle down.

   You may sprinkle the cake with some poppy seeds now and add fresh berries for presentation.