Moist, zingy Greek yogurt lemon cake packed with yummy little poppyseeds and topped with a kicky glaze.
Yield: 12muffins
Ingredients
Muffins
2cupsall-purpose flour
2teaspoonsbaking powder
1/4teaspoonbaking soda
1/2teaspoonsalt
2tablespoonspoppy seeds
1stick1/2 cup unsalted butter, at room temperature
1cupsugar
2eggs
Zest of 1 lemonabout 1 tablespoon
2teaspoonsfresh-squeezed lemon juice
1teaspoonvanilla extract
1cupplain Greek yogurt
Glaze
1cuppowdered sugar
2tablespoonsfresh-squeezed lemon juice
Instructions
Preheat the oven to 350 degrees Fahrenheit. Place cupcake liners in a standard-sized muffin tin and set aside.
In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
In a large bowl or the bowl of a stand mixer, beat together the butter and sugar on medium-high for about three minutes, until pale yellow, light, and fluffy.
Beat in the eggs one at a time. Add the vanilla, lemon juice, and the lemon zest.
With the mixer on low speed, add the flour and the yogurt in two additions, alternating between the two, just until all ingredients are incorporated.
Divide the batter between the muffin liners.
Bake about 17 - 20 minutes until a toothpick or cake tester inserted into the center of one of the muffins comes out clean.
Let cool for about five minutes, then move the muffins to wire rack.
Make the glaze. Whisk together the powdered sugar and the lemon juice and drizzle over the muffins while still warm.