"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Poppyseed Yogurt Loaf Recipe

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This recipe for Lemon Poppyseed Yogurt Loaf, by , is from Beckmann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Barraco


1 1/2 c flour
2 t baking powder
1/2 t salt
1 c plain yogurt
1 c sugar + 1/3 c sugar
3 eggs
Grated lemon zest of 2 lemons
1/2 t vanilla extract
2 T poppy seeds
1/2 c vegetable oil
1/3 c lemon juice

* poppy seeds can be omitted for Ina Gartenís version of this cake

1 c confectioners sugar
2 T lemon juice

Sift together flour, baking soda and salt
Separately whisk together yogurt, eggs, 1 c sugar, vanilla, poppy seeds, and lemon zest

Gently stir wet and dry ingredients together
Carefully fold in oil
*important not to overwork batter

Bake for 50 minutes @350 degrees in a prepared loaf pan 8 1/2 4 1/2 2 1/2

On stovetop, melt 1/3 c sugar and 1/3 c lemon juice into a simple syrup

When the cake is finished baking and allowed to cool slightly, remove the cake from the pan and slowly pour the simple syrup mixture on top and let it soak into the cake while warm

When the cake is cool, mix confectioners sugar and lemon juice into a glaze and pour over top of cake allowing some to run down the edges

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
During Beckmann Weekend this summer, I ran to the Southold IGA for poppy seeds to make Aunt Pennyís famed Strawberry Salad... they only carry pint size containers aka a lifetime supply. This recipe is a delicious way to use them up!




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