Lemon Yogurt Poppyseed Cake

I snagged this golden recipe from Smitten Kitchen, one of my favorite food blogs these days. The beauty of this recipe lies in its flexibility, its superb use of yogurt and its stunning color. The zest of the citrus fruit you're using (in my case, Meyer lemons) goes into the batter but the juice is saved to make a glaze with for pouring on top of the cake just as it comes out of the oven. When you bite into the moist yogurty citrusy goodness, your tongue's also met with the subtle tasty sweetness from the glaze. It's just amazing.

Substitute the lemon for any other citrus (blood oranges, grapefruit, lime) and poppyseeds for a fruit filling (blueberries, raspberries) and you've got a new brunch dish every week. It might even be interesting with almond slivers.

Lemon Yogurt Poppyseed Cake
Adapted from Smitten Kitchen, who adapted it from Ina Garten

1 1/2 cups all-purpose flour (+ 1 tablespoon if you’re adding fruit)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I used Erivan yogurt, could also use Greek for a different texture)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup poppyseeds
1/3 cup freshly squeezed lemon juice

If using fruit: 1 1/2 cups berries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. If adding berries, mix them with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better).

Sprinkle with powdered sugar.