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The KILIG Kitchen · Desserts & Sweet Treats
Lemon Poppy Seed Drizzle Cake
VNF
Ingredients
- Flour - 1½ cups (180 g)
- Baking powder - 1½ tsp (6 g)
- Salt - ½ tsp (3 g)
- Butter - ½ cup (115 g)
- Sugar - ¾ cup (150 g)
- Eggs - 2
- Yogurt - ½ cup (120 g)
- Lemon zest - 1 tbsp (6 g)
- Lemon juice - 2 tbsp (30 ml)
- Poppy seeds - 1 tbsp (10 g)
- For drizzle: Powdered sugar - ½ cup (60 g), Lemon juice - 1 tbsp (15 ml)
Method
- Cream butter and sugar; add eggs, yogurt, zest, and juice.
- Fold in flour, baking powder, salt, and poppy seeds.
- Pour into a greased 7-inch pan.
- Air Fry at 165°C for 28-30 min, until golden and springy.
- Drizzle lemon glaze when slightly cooled.
Chef's Notes
A bright, zesty loaf with tender crumb - bakes evenly in the air fryer.
Serving Suggestions
Slice for tea-time or brunch.