Poppy Seed cake

In preparation for embracing the “Swank Diet” in the new year, I am taking steps to wean myself off certain favourite foods. A lot of the diets books I have been reading say it is important not to put your body through sudden and / or drastic changes, so I am currently cutting back on coffee and dairy products, and if I am eating dairy, using low-fat or no-fat versions. If you are regular follower of this blog, you may have detected that I love baking and I believe cake should be classified as its’ own food group. The inspiration for this recipe is to come up with a cake that doesn’t use butter. I wouldn’t go as far as saying it’s healthy, but for me, it’s a step in the right direction.

The cake has been drowned in a sticky syrup, which you could skip if you want or need to reduce your sugar intake. Delicious served warm alongside a scoop of fat free natural yoghurt.

Lemon poppy seed

What I was cooking this time last year: Veggie Burgers

Lemon Poppy Seed Yoghurt Cake



  • 2 cups self-raising flour
  • 3/4 cup raw sugar
  • 1 cup zero fat yoghurt
  • 1/2 cup rice bran oil (or other vegetable oil)
  • 2 lemons
  • 3 eggs
  • 1 teaspoons vanilla extract
  • Generous pinch salt
  • 4 tablespoons poppy seeds

Lemon Syrup

  • 2 lemons
  • 1/2 cup raw sugar
  • Water


  • Turn the oven on to 180°C to pre-heat.
  • Add the flour, sugar, eggs, salt, vanilla, lemon zest, yoghurt and oil to your food processor bowl.
  • Juice the zested lemons, and add 1/2 cup lemon juice to the food processor bowl.


  • Mix until the cake batter is combined.
  • Add the poppy seeds to the food processor bowl and pulse until mixed into the cake batter.

Poppy seed cake batter

  • Grease a cake tin.
  • Pour the cake mix into your greased cake tin, and set a timer for 45 minutes (you may need to adjust the cooking time depending on your oven and cake tin size).

Poppy seed cake batter

  • To make the syrup zest 2 lemons to produce long strips of zest. Add to a saucepan.

Lemon zest strips

  • Juice the lemon, to create 1/4 cup lemon juice, add 1/4 cup of water and add to the saucepan.
  • Add 1/2 cup of sugar to the lemon zest and juice mix.

Lemon syrup

  • Cook the syrup mixture over a medium heat until the sugar is dissolved and the mixture comes to the boil.
  • Take the syrup off the heat and set aside to cool.
  • Once the cake is cooked, remove from the tin and pour over the syrup while the cake is still hot.
  • Serve warm or once cooled. Enjoy.

Lemon Poppy Seed Yoghurt Cake

What is your favourite healthy(ish) cake recipe? Has this post inspired any new ideas?



Filed under Baking, Cake, Lemon, Pudding, Recipes, Sweet, Vegetarian

2 responses to “Poppy Seed cake

  1. i loooove lemon poppysed cake! yours looks fab!

  2. Abbi

    Oooh that looks delicious. I am definitely going to try it. This is my favourite healthy-ish recipe: http://wherethewildthingsare14.wordpress.com/2013/01/30/things-i-have-been-cooking-lately-19-gluten-free-peanut-butter-fudge-brownies/

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