Lemon and Poppy Seed Yogurt Loaf Cake

by Cupful Of Sprinkles
Lemon and Poppy Seed Yogurt Loaf - Cupful of Sprinkles

Although this recipe might not be the quickest, the extra work is definitely worth it! Trust me, it is a lot simpler then it first seems and the end results are a beautifully fluffy loaf cake flavoured perfectly with lemon and poppy seeds. 

When the recipe is broken down, it is basically a case of adding the wet ingredients to the dry ones; it’s just that I have found the cake tastes better if things are done a certain way. I always start by mixing the sugar and the lemon zest together. This helps to make sure that the lemon zest is completely mixed in and runs throughout the whole cake. Next sprinkle in the poppy seeds and add the flour. That’s all the dry ingredients together, ready to be saved for later.

I like to melt my butter in the oven as it pre-warms, but you could always just put it in the microwave if that’s easier for you. Leave the melted butter to the side to cool slightly whilst you make the rest of the cake. Crack the eggs into a separate bowl and lightly whisk. Then, add the eggs and to the Greek-style yogurt and give it a good whisk. Make sure that you keep going, it might seem like it’s not mixing, but trust me, it just needs a bit of time. Add all the wet ingredients, including the butter, to the dry ingredients and keep stirring. Normally, I stick to a spoon and mix it by hand until everything is completely combined. There it is, a slightly longer process but also quite a simple one.

Lemon and Poppy Seed Yogurt Loaf - Cupful of Sprinkles

This loaf is so light, fluffy (thank you Greek yogurt), and completely moreish! Seriously, this loaf disappeared within minutes. Delicious when slightly warm and fresh out of the oven, it’s definitely a crowd pleaser and one that I love to whip up for special occasions, when there are guests round, or if I want something simple, but also a little bit fancy at the same time.

Lemon and Poppy Seed Yogurt Loaf - Cupful of Sprinkles

Lemon and Poppy Seed Yogurt Loaf Cake

Serves: 1 kg Loaf Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 120 grams Caster Sugar
  • 2 Lemons, zested
  • 2 Tablespoons Poppy Seeds
  • 225 grams Self Raising Flour
  • 175 grams Butter, melted and slightly cooled
  • 100 grams Greek Yogurt
  • 3 medium Eggs, whisked


  • Preheat oven to 160*c Fan Oven/180*c/350*f/Gas Mark 4.
  • Grease and line a 1 kg loaf tin with baking paper.
  • Melt the butter and leave it to the side, allowing it to cool slightly. 
  • Place the sugar and lemon zest into a mixing bowl and stir together until combined, then stir through the poppy seeds.
  • Add the self raising flour to the bowl and gently mix together. Put this flour mixture to one side.
  • In a separate bowl combine the Greek yogurt and eggs, and keep mixing until combined. 
  • Gently fold the Greek yogurt and egg mixture into to the dry ingredients, (flour / sugar mixture).
  • Add the melted butter and mix everything together until thoroughly combined. You can either use an electric whisk or a hand mixer for this part.
  • Spoon in the mixture into your prepared tin.
  • Cook for 45 minutes to an hour checking regularly, or until light and fluffy. You can tell it’s ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
  • Once ready, remove from the oven. Allow it to sit in the tin for roughly 5 minutes, then turn it out of the tin.
  • Once cool, it’s all ready to enjoy. And trust me, it’s easy enough to do.
  • Wrap in foil, and keep in a cool, dry place for up to 2 days.


Keep it in an airtight container for 3 days.

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