Lemon Yogurt Poppyseed Pound Cake

Tara Teaspoon Inc.

  • Prep Time



  • Total Time



  • Servings




  • 1 tablespoon Wonderful Seedless Lemon zest
  • 1/4 cup Wonderful Seedless Lemon juice
  • 1 cup plain 2% Greek yogurt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup avocado oil
  • 1 cup granulated sugar
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons poppyseeds


  • 3/4 cup confectioners’ sugar
  • 5 teaspoons Wonderful Seedless Lemon juice
  • Wonderful Seedless Lemon slices, for garnish


  1. Heat oven to 350ºF. Spray a 9"x5" loaf pan with cooking spray and line with parchment, leaving parchment to hang over two sides. Spray parchment and set aside.
  2. In a large bowl, whisk together the lemon zest, lemon juice, yogurt, eggs, vanilla, oil, and sugar until the mixture is smooth.
  3. In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds. Stir dry mixture into wet ingredients and mix until combined.
  4. Transfer the mixture to the loaf pan and bake until the center springs back when touched and the loaf is a deep golden brown around the edges, about 50 to 55 minutes.
  5. Let cake cool in pan for 15 minutes, then use the parchment edges to lift it out of the pan to a wire rack. Cool completely.
  6. For the glaze, whisk together the confectioners’ sugar and lemon juice. Spoon over loaf and garnish with thinly sliced Wonderful Seedless Lemons.

In This Recipe

Wonderful® Seedless Lemons

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