- 1 7-ounce container plain Greek yogurt
- 1 7-ounce cup full of canola oil
- 1 7-ounce cup full of sugar
- 2 eggs
- Zest of 1 lemon
- 2 7-ounce cups full of self-rising flour
- A pinch of salt
For the glaze:
- 1 7-ounce cup full of powdered sugar
- Juice of 1 lemon
- A handful of poppy seeds
- Whipped cream, for serving
Preheat oven to 350°F.
Using an electric hand-mixer, beat together Greek yogurt, oil, sugar, eggs and lemon zest until well combined. Slowly add in self-rising flour and a pinch of salt. Mix until the batter is lump-free and starts to form ribbons as it’s being mixed.
Pour the batter into a non-stick Bundt pan or tall-sided cake pan and bake for 35 minutes. Test the cake with a toothpick to ensure that it’s fully baked. If the toothpick doesn’t come out clean, cook the cake for 5 minutes more and check again. Remove cake and let cool.
In a small bowl, whisk together powdered sugar and lemon juice to make the glaze. Once cake is cool, brush half of the glaze onto the cake using a pastry brush. Let the glaze sit for 15 minutes and then apply a second coat with the remaining glaze. While the glaze is still wet, sprinkle with poppy seeds.
Slice and serve with whipped cream.