Cakes and Frostings

Lemon Poppy Seed Olive Oil Cake

A hit of Challenge Spreadable Butter with Olive Oil and Sea Salt provides this elegant lemon poppy seed cake with its exuberant aromas and slightly savory flavor. Make it as a sweet treat for dessert, breakfast, or tea, any day of the week.

Lemon Poppy Seed Olive Oil Cake

  • 6 Tablespoons melted Challenge Spreadable Butter with Olive Oil and Sea Salt, plus more for pan
  • 1 ½ cups flour
  • 1 ½ teaspoon baking powder
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ¼ teaspoon Kosher salt
  • ½ cup plain Greek yogurt, room temperature
  • 1 ½ Tablespoon finely grated lemon zest
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ Tablespoons poppy seeds

Lemon Glaze

  • ½ cup powdered sugar
  • 1 Tablespoons freshly squeezed lemon juice, plus more if needed

Lemon Poppy Seed Olive Oil Cake

  • 1
    Preheat oven to 350°F. Butter an 8-inch x 4-inch loaf pan and line with a parchment paper sling.
  • 2
    In a small bowl, whisk together flour and baking powder. Set aside.
  • 3
    In a large mixing bowl, either using an electric hand mixer or a stand mixer with whisk attachment, beat the eggs, sugar and salt until thickened and pale, 2-3 minutes at medium-high speed.
  • 4
    Beat in yogurt, lemon zest, lemon juice and vanilla for another 2 minutes.
  • 5
    Add the dry ingredients and mix on low speed until just combined, scraping down bowl as needed. Slowly mix in 6 Tablespoons melted butter and poppy seeds until well combined. Transfer to prepared pan and smooth top.
  • 6
    Bake 55-60 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then carefully lift cake out of pan using the parchment paper sling.
  • 7
    To make the glazer, whisk together powdered sugar and lemon juice in a small bowl until smooth. Pour over the top of the cake, letting it drip down the sides. Cool completely before slicing.