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  • Grant Melton

No-Measure Lemon Poppy Cake

Many people dislike baking because of the amount of measuring you have to do. So, I came up

with a recipe that requires no measuring cups or spoons. This recipe uses a 7-ounce container of Greek yogurt to measure the ingredients. You can use any small-sized yogurt container you have, just try to keep it between 6- and 8-ounces. This is baking at its laziest and the results couldn’t be more delicious!

1 7-ounce container plain Greek yogurt

1 7-ounce cup full of canola oil

1 7-ounce cup full of sugar

2 eggs

Zest of 1 lemon

2 7-ounce cups full of self-rising flour

A pinch of salt

For the glaze: 1 7-ounce cup full of powdered sugar

Juice of 1 lemon

A handful of poppy seeds

Whipped cream, for serving

Preheat oven to 350°F. Using an electric hand-mixer, beat together Greek yogurt, oil, sugar, eggs and lemon zest until well combined. Slowly add in self-rising flour and a pinch of salt. Mix until the batter is lump-free and starts to form ribbons as it’s being mixed.

Pour the batter into a non-stick Bundt pan or tall-sided cake pan and bake for 35 minutes. Test the cake with a toothpick to ensure that it’s fully baked. If the toothpick doesn’t come out clean, cook the cake for 5 minutes more and check again. Remove cake and let cool.

In a small bowl, whisk together powdered sugar and lemon juice to make the glaze. Once cake is cool, brush half of the glaze onto the cake using a pastry brush. Let the glaze sit for 15 minutes and then apply a second coat with the remaining glaze. While the glaze is still wet, sprinkle with poppy seeds. Slice and serve with whipped cream.

Photo credit: Emily Rieger