Grilled veggies and a salad should be served with this flank steak.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- cooking spray
- 1 ¼ cups all-purpose flour
- ¼ cup poppy seeds
- 1 teaspoon baking powder
- 1 lemon, zested
- 1 pinch salt
- ½ cup unsalted butter, softened
- ¾ cup white sugar
- 2 large eggs
- ½ cup Greek yogurt
- ½ cup whole milk
- ½ cup white sugar
- 2 ½ tablespoons all-purpose flour
- 2 teaspoons lemon juice
- ½ cup unsalted butter
- 1 pinch salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
- Combine flour, poppy seeds, baking powder, lemon zest, and salt in a small bowl.
- Combine butter and sugar in a bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in Greek yogurt. Beat in eggs, one at a time, until thoroughly combined. Add the flour mixture gradually, folding together until just combined. Spoon thick batter into the prepared cake pan and spread evenly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from oven and let cool 10 minutes before transferring to a cake platter or plate to cool completely.
- Meanwhile, make the ermine frosting. Combine milk and sugar in a saucepan over medium heat. Whisk until sugar is dissolved, then add flour. Whisk until no lumps remain and the mixture thickens to the consistency of pudding. Remove from heat; stir in lemon juice. Let cool completely, about 10 minutes.
- Beat butter and salt with an electric mixer until light and fluffy, about 5 minutes. Gradually add the milk-flour mixture, a tablespoon at a time, and beat on medium speed until well combined and fluffy, 3 to 4 minutes.
- Spread the frosting over the cooled poppy seed cake.
- The cake as written has a light lemon flavor. If you want more lemon flavor, double the amount of lemon zest in the cake and consider adding zest to the frosting, as well.
- You can use salted butter for the ermine frosting instead of unsalted, and then omit the pinch of salt in the recipe.
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 109 mg |
| Sugars | 27 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I am the recipe author and made this again two years later. I didn’t have enough poppy seeds, so used about half the amount, and then I increased the lemon flavor by subbing about 1/4 cup of the milk with lemon juice in the frosting and doubling the lemon zest in the cake. It was super good! Much more lemon flavor. I like the cake both ways, but if you’re a lemon fan you might want to try it that way!
delicious!