Not to sweet and it has a good tart taste, I am using the Costa Rica lemons or limes, never sure witch one is witch. But this cake tastes great so I really don't care. It's so moist because of the yogurt and the first glaze of more lemon and sugar. I have made this cake two times in the past week. ( Two Parties). The first one came out of the pan like a breeze, I only let it set for 10 minutes. The second one did not come out of the pan like a breeze and it had set for 20 minutes. So spray the pan good with cooking spray and flour it well. I had to use the secound glaze to cover up the part of the cake that stuck. I really like the cake without the powdered sugar glaze. Try it and let me know what you think.
Adapted from Food.com by Kasha
2 3⁄4 cups flour
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 cup butter
1 3⁄4cups sugar
4 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup yogurt
1⁄4 cup poppy seed
1⁄2 cup water ( I used just a little less of the water)
1⁄2 cup sugar
1⁄cup lemon juice
1 1⁄2cups confectioners' sugar
8 -10 teaspoons lemon juice, depends on consistency
Heat oven to 350 degrees, spray and flour a 12-Cup Bunt Pan
In a large bowl, wisk together flour, baking powder, baking soda, salt and 1/4 cup poppy seeds. Set aside
In a medium bowl, beat butter until fluffy add sugar and beat 2 minutes. Beat in eggs one at a time beating well after each egg.
Add lemon juice, lemon zest and vanilla, beat until combined.
Beat in flour mixture in three additions alternating with the yogurt. Beat 2 minutes. Spoon into bunt pan. It will be very thick.
Bake at 350 degrees for 50 minutes or until a toothpick come out clean.
Add the first glaze of sugar water and lemon while the cake in in the pan and hot. I poked holes in the cake so the syrup would run in. It's the bottom anyway.
First glaze, cook all together just until the sugar has melted, pour over cake in pan.
Second glaze, mix powdered sugar and lemon juice together just until you can drizzle over the top when it is out of the pan and cool. Enjoy