Lemon Yogurt Bundt Cake with Poppyseeds & Strawberries

Tuesday, April 8, 2014


I'm running out of time to love on our Japanese neighbors with homemade treats and to watch them love on my son. My flower shop friends sent me home with a bunch of roses, on the house; and some our best friends here just had their second daughter. Multiple reasons to bake multiple cakes!  I'd had it on my mind to make a Spring treat to share with you all for the anticipation of Easter, and as it turns out, today is the day for it.


The sweet, sweet owner of the flower shop, who has become something of an adopted Grandmother to us, teared when I told her we're leaving very soon and again an hour ago when I dropped off this cake as a thank you for my beautiful roses. She said, "I miss John-kuhn. So sad, ne?"  You know?  Ne.
I have to laugh though because that really goes to show just how often John-kuhn and I are in her shop! Being addicted to flowers has led to some very special friendships, ne?


Lemon Yogurt Bundt Cake with Poppyseeds & Strawberries

1 C plain Greek yogurt (whole fat is best)
1 C olive oil
3 eggs, room temperature
3 lemons
1 1/2 C flour
1 1/4 C fine sugar
2 teas baking powder
1 teas fine sea salt
1 teaspoon pure vanilla extract
2 teaspoons pure almond extract
1 TBS poppyseeds
2 C halved strawberries 
powdered sugar for dusting

Preheat the oven to 350 degrees F. In a large mixing bowl, whisk the olive oil and sugar. Whisk in the eggs, beating well after each. Add in the yogurt and extracts. If you don't enjoy the taste of almond as much as I do, reduce to only one teaspoon instead of two.

In a small bowl, combine the flour, baking powder and salt. Whisk the mixture into the batter in increments, until fully combined. Squeeze in two lemons worth of juice and the zest of one lemon. Be prepared for a wonderful aroma to fill your home while this bakes! Stir in the poppyseeds. Pour batter into a greased bundt pan and bake for 50 minutes, or until cooked through. Be careful though that the cake doesn't bake too long or it will lose it's airy and moist texture.

Once finished baking, overturn the cake onto a flat surface and allow to cool for 5-10 minutes. Squeeze the remaining lemon (1/2 - 1 lemon worth of juice) over the top for added citrus flavor if desired, fill with strawberries and dust with the powdered sugar. Serve warm. It's delicious with a cup of coffee!


26 comments:

  1. I'm going to try this recipe this weekend! Can't wait to try it :)

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    1. Yay, thank you! I hope you love it!

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  2. You are incredibly talented! if this tastes half as good as it looks, it will be delicious. Thank you for sharing your gifts!

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    1. You are so sweet Sarah! Hope my email was helpful in the slightest....

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  3. Absolutely beautiful (as always)! :) I so enjoy being inspired by your recipes and your pictures! Absolutely stunning! These posts just serve to remind us how important it is to live intentionally and establish deep relationships with those around us. Thank you so much for sharing and inspiring us! Also- I loved your pictures from your drive up north from the weekend!! SO pretty! I am so glad that you have shared these pictures with us over the years of your stay in Japan. I truly feel like you have given a gift to those of us who are not able to go there- sharing the beauty and culture with us. I can't wait to read more about Jordan in this new season! :) Prayers for you and your sweet family as this one season comes to an end and a new one begins!
    Rebecca :)

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    1. I mean, how the heck are you always SO kind and amazing to me!? Thank you, Rebecca!! Sweetest girl alive.

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  4. This looks so delicious! What a kind gesture. I'm sure she will really miss you guys.

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  5. This is so beautiful! I echo everyone else in thanking you for blogging. Your posts are always such a visual delight! We are PCSing soon after 3 amazing years in Sicily, Italy. Not sure how we'll handle it! I look forward to following your adventures on to Jordan (a place I love very much) and beyond!

    beccagarber.com

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    1. Aw thank you so much, Becca. I've loved reading your blog... sigh... Sicily.... I imagine it will be very sad for you guys to leave, as it is for us. What an incredible blessing it's been to live in such beautiful corners of the world! Thank you for the sweet words.

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  6. Looks so good, I am definitely going to try this soon!
    Brittany
    www.classicallyb.com

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  7. You really need to put out a cookbook. I'm always drooling over your food, and your pictures are amazing! I just love this blog! You have some talent, girl.

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    1. Ahhhhh that is like music to my ears. How I would love to write a cookbook. Thanks for the encouragement, Allyssa!!

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  8. Beautiful cake, and what a lovely gift! I like that you use healthy fats from the Greek yogurt and olive oil. This would be perfect for Easter!

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  9. You have a heart (and oven) of gold!

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    1. Haha! Thank you, Caroline!!

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  10. mmmmm I am making this this weekend!! You are so sweet Mands -- I am sure there are going to be streams of people that will miss your sweet smiles -- not to mention John Shea's!
    love - lanneybear

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  11. that looks so delicious and what a sweet, bittersweet even, story to go along with it. you're so lucky to have had such great years on that island and i know good times and good friendships will follow you to your next adventure!

    xo mk
    goldhattedlover.com

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  12. What a beautiful looking cake! How much sugar is mixed in the cake?

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    1. Hi Chelsea! 1 1/4 -- though if you were to use 1 1/2 it would be even better ;)

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  13. Yum yum! I only recently started to appreciate things with poppy seeds, so I am definitely adding this one to the queue!

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  14. This looks beautiful! Do you think it would work with regular yogurt?

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    1. Thank you!! Yes, it would! Whole fat yogurt will always add the most flavor. Greek is usually best since it is often the thickest but any will work! :)

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