Whole Wheat Lemon Poppy Seed Cake with Lemon Glaze

Nov 6, 2013

Given his druthers, one of my kids would have all manner of bread and cheese – grilled cheese, quesadillas, pizza – at all meals. And snacks. So it’s odd (to me) that his favorite muffin is lemon poppy seed.  Crunchy, tangy, sweet and sour.  I made this cake for him because who doesn’t want cake for breakfast? Or for snack with unsweetened tea.  If you bake it in a pie pan as shown here, it looks fancier than it really is. But it’s light and sweet with glaze, and even for those who primarily love bread and cheese, it makes for a good start to the day…especially if that day happens to be your 12th birthday.

Lemon Poppy Seed Cake with Vanilla-Lemon Glaze

for cake:

1 1/2 cup whole wheat flour

1/2 cup other favorite flour (feel free to just use 2 cups whole wheat)

1/2 cup butter

1/2 cup light brown sugar

1/4 cup honey

3/4 cup plain yogurt (non-fat or whole)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 large eggs

1 tsp vanilla extract

1/4 cup lemon juice

1/3 cup poppy seeds

for glaze

~1/4 cup confectionary sugar (if too runny, add more)

~1 cup lemon juice (if too clumpy, add more juice)

~dash vanilla extract

Oven to 350. Mix the flours and set aside. Cream the butter and sugar for just a couple of minutes. Add the honey and mix to incorporate. Add yogurt and mix. Add baking powder, soda, and salt to flour and then add the dry mixture to the wet gradually, mixing only as much as needed to incorporate. Add eggs, vanilla, and lemon juice and mix. Sprinkle in seeds and mix to distribute. Spray pan (9x13 or large, deep pie/tart pan or Bundt) and bake for about 50 minutes. Let cool 15 minutes before cutting. Meanwhile, mix confectionary sugar and lemon juice with a dash of vanilla. Spread it on the cake when cool (if you do it too soon, it will melt more). *If you want to get fancy, toast your poppy seeds for 45 seconds, being careful not to burn them.

1 comment

  1. Lisa Shafer
    November 20, 2013

    My soon-to-be 10 year old son loves lemon so I can’t wait to try this recipe for breakfast soon.

    Reply

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