Lemon yoghurt n poppy seed cake

After fresh n healthy lemonade I made the other day, I somehow still craving for more lemony taste n scents. Though it's kinda sour n tangy, it really refresh me! 

So yesterday I browse for recipe that requires lemon as the ingredients.
After searching from blog to blogs, website to website, I decided to make David Lebovitz Lemon yoghurt cake. This recipe was originally taken from Shauna of gluten free girl. But its difficult to find the pack of gluten free flour here, n I'm way too lazy to make the flour mix myself :P So, I simply follow David, to use regular all purpose flour. 

I make just a tiny bit changes to the recipe, and also adding poppyseed to the batter which turn out to be a good thing :)

The recipe calls for one 9-inch (23cm) of cake pan, but I use loaf pan instead :)

Lemon Yogurt Cake
Makes one 9-inch (23 cm) cake

Adapted from Gluten-Free Girl Everyday by Shauna James Ahern

Dry Ingredients

1 1/2 cup (210 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

I add 1 tablespoon of poppyseed to the batter

Wet Ingredients

• 1 1/2 cups (300 g) sugar (liza : I use 1 1/4 cup, n for me its sweet enough)
• 1 cup (250 g) whole milk plain yogurt
• 1/2 cup (125 ml) neutral-tasting vegetable oil (such as grapeseed or colza/canola)  (liza:I use palm oil)
• 2 large eggs, at room temperature
• 2 tablespoons freshly squeezed lemon juice (liza: I use 3 tablespoons)
• zest of 2 lemons *(liza : unwaxed the lemon before zesting)
• *all lemons in Indonesia market is waxed, so here's what you have to do to unwax it: soak the lemons on a hot water for a few minutes and then dry it with paper towel. 
  
  
   1. Preheat the oven to 350ºF (180ºC.) Butter or oil a 9-inch (23 cm) cake pan and line the bottom with parchment paper.

2. Use a whisk to mix together the flour, baking powder, baking soda, and salt.

3. In a large bowl, whisk together the 1 1/2 cups sugar, yogurt, oil, eggs, lemon juice, and zest until smooth.

4. Mix about one-third of the dry ingredients into the yogurt mixture, then stir the rest in, in two batches, just until the dry ingredients are completely incorporated. Do not overmix. Scrape the batter into the prepared cake pan and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5. Let the cake cool for about 15 minutes, then run a knife around the outside of it to loosen it from the pan, and tip the cake out of the pan. Remove the parchment paper and let the cake cool completely, right side up, on a wire rack.

David use lemon glaze for the cake, but I don't use it as in my opinion the cake is ooooh so damn good it doesn't need any glazing or anything at all !!

Loot at that crumbly yet moist texture, yummmmm......