I pretty much always have a carton of Grassmilk Yogurt in the fridge since I use it in my breakfast green smoothies every day. My schedule was a little crazy last week and I ran out of time to make smoothies on a couple of mornings and ended up going into the weekend with extra yogurt on hand. Extra yogurt + beautiful lemons at the grocery store was all the inspiration I needed to get started on this Lemon Poppy Seed Pound Cake.
Some recent research published in the Journal of Food Science & Nutrition shows that 100% grass-fed organic dairy has more beneficial omega-3 fatty acids than conventional dairy and that the organic dairy has a balanced ratio of omega-3 to omega-6 fatty acids. That research isn’t going to make this pound cake “healthy,” but it was enough to convince me that having a slice of pound cake made with 100% grass-fed Grassmilk alongside my green smoothie for breakfast was completely acceptable!
This Lemon Poppy Seed Pound Cake is super moist thanks to Grassmilk yogurt in the cake batter. The lemon flavor comes through strong with lemon in the cake, a lemon soak that is applied while the cake is still warm, and a lemon yogurt glaze that finishes off the cake. If you love lemon like I do, you’ll have a hard time not snagging a slice each time you walk past the kitchen!
Grassmilk Yogurt Lemon Poppy Seed Pound Cake
This bright and citrusy pound cake is super moist thanks to the yogurt in the batter. The lemon flavor shines through as the result of lemon in the cake, a lemon soak, and a lemon yogurt glaze.
Preheat the oven to 350 degrees. Butter and flour two loaf pans.
Sift the flour, baking powder and salt into a large bowl and set aside.
Stir together the yogurt, sugar, eggs, lemon zest, vanilla extract, and poppy seeds. Stir in the dry ingredients until it is mostly combined, then pour in the melted butter and stir until smooth.
Pour into the two prepared loaf pans and bake until a toothpick inserted in the center comes out clean, about 45-50 minutes. Remove from the oven and allow to cool in the pan for 10 minutes before removing the cakes from the pan and placing them on a cooling rack.
Lemon Soak Directions:
While the cake is baking, simmer the lemon juice and sugar together until the sugar dissolves. Allow to cool.
Place the cooling rack with the cakes over a cookie sheet. Use a spoon to gently drizzle the lemon soak over the top and sides of the cake. Allow the cake to cool completely.
Lemon Yogurt Glaze Directions:
Combine the ingredients for the lemon glaze and stir until smooth. Add additional powdered sugar if needed to reach your desired sweetness and consistency. Drizzle over the cooled cakes.
A former member of CROPP’s Sustainability Department, Annie has relocated to Indiana but remains a CROPPie at heart. Annie has a M.S. in Environmental Studies from the University of Montana and continues to work in the field of environmental sustainability. When she and her yellow lab Boomer aren't outside exploring local hiking trails, Annie can usually be found in the kitchen. While she cooks for subsistence, Annie’s real passion lies in creating indulgent baked goods for friends and family.