Christian mentioned a couple weeks ago that I hadn’t done any baking recently. It was partly because I was trying to cut back on my desserts but I had been eyeing a couple of recipes with poppy seeds on the Internet. Christian was home for less than 24 hours between two work trips a couple weekends ago, so I decided to surprise him with a baked good. I googled “poppy seeds” and “yogurt” and I came across a recipe for Lemon Yogurt Anything Cake by Smitten Kitten. The basic recipe is from Ina Garten but she has mixed it up a bit and listed a bunch of suggestions to change the cake. One of them was replacing the blueberries for poppy seeds, making a lemon-poppy seed cake since her recipe calls for lemon juice. I decided to change the recipe based on what I had on hand & hope it would work out!
Poppy Seed Loaf
1 1/2 cups All-Purpose Flour
2 tsp Baking Powder
1/2 tsp Salt
1 cup Greek Yogurt with Honey
1 cup Sugar
1/2 tsp Vanilla Extract
1/2 cup Vegetable Oil
1/3 cup Poppy Seeds
Preheat the oven to 350. Grease an 8 1/2 loaf pan.
Mix the dry ingredients together: flour, baking powder & salt.
In a large mixing bowl, combine the other ingredients: greek yogurt with honey, sugar, eggs, vanilla extract & the vegetable oil.
Slowly add the dry ingredients until everything is mixed together.
Lastly, add the poppy seeds. Look how fun & swirly the batter looks!
Pour the batter into the loaf pan and bake for 50 minutes to an hour. Check on it until a toothpick comes out clean.
When we were tasting the loaf/cake/bread (whatever you want to call it) I told Christian it had just a hint of sweetness. Christian’s response was “there’s more than just a hint!” So obviously the sugar & honey in the yogurt made it sweet enough. There are also lots of poppy seeds in every bite. Since Christian only got to eat two slices before heading off on another trip, I enjoyed the rest of the poppy seed loaf on my own!