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Fluffy, lemony crumb with a sweet and fruity swirl...

You'll love the texture of this cake (thank you, yogurt) and how the swirls of jam keep every bite interesting--a bit of lemon plus a bit of berry. The icing is a quick powdered sugar bit, tasting like soft lemon and vanilla, which sets off the cake without overpowering it. I love baking it in a bundt pan for the retro feel of it, but that said, a standard 9-inch cake tin works just fine, or if you don't mind the little bit of extra work, cupcakes.

I used blackberry jam. You use your favorite (berry) jam!

Notes: Yogurt is plain--Greek.


Ingredients: 2 3/4 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. sea salt, 2 tbsp. corn starch, 2 tbsp + 1 tsp. poppyseeds, 2/3 cup yogurt at room temperature, 1 2/3 cup sugar, scant 3/4 cup neutral oil, 3 large eggs at room temperature, 2 tsp. vanilla extract, zest and juice of two large lemons, 3/4 cup milk, 1/2 cup blackberry jam. For the icing: 2 cups powdered sugar, 3-4 tbsp. of milk, 1 tsp. vanilla, 1 tsp. lemon juice. 1. Preheat the oven to 350* and grease a bundt cake pan. 2. Whisk the flour, corn starch, salt, baking powder, baking soda and 2 tbsp. poppyseeds in a large bowl. In a separate bowl, whisk the yogurt, sugar, eggs, vanilla, milk and oil together. 3. Add the wet ingredients to the dry, and mix until smooth. Fold in the lemon zest and juice until well combined.

4. Pour batter into the prepared pan. Warm the jam to stirring consistency in the microwave for about 25 seconds. Dollop the jam over the surface of the batter. Using a knife, swirl it in.

5. Bake the cake for 40-50 minutes, or until bouncy and the sides have pulled away and/or a tester comes out clean. Cool completely. 5. Make the icing: Whisk the powdered sugar with the vanilla extract, lemon juice, and 2 tbsp. of milk. Use up to 2 more tablespoons of milk to get the icing to a thicker drizzling consistency--you don't want it overly wet--pourable, but slowly (similar to chocolate syrup). 6. Drizzle icing over the cake and sprinkle with remaining 1 tsp. poppyseeds.


1. If using a 9-inch round cake pan, bake for 25-35 minutes at 350*F, checking for bounce and color around 24 minutes...

2. If making cupcakes, use paper liners. Fill each to 2/3 full with batter, then put 1 tsp. of jam into the center and gently swirl in. Bake at 350*F for 18-21 minutes.

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