2 cups of unbleached all-purpose flour
1 cup cake flour
1 Tbsp baking powder
1 tsp salt
2 cups yogurt (non-fat, full-fat, Greek – they all work)
1-1/2 cups sugar, I use organic evaporated cane sugar
3 eggs, room temperature
4 Tbsp fresh lemon juice
3 Tbsp fresh lemon zest
1/4 cup unsweetened applesauce
1/4 cup avocado oil
1 tsp vanilla extract
1 Tbsp poppy seeds
Preheat oven to 350ºF. Spray 10” bundt pan with non-stick spray or baking spray.
Using a stand mixer, beat yogurt, sugar, eggs, lemon juice, lemon zest and vanilla. Once fully combined, add applesauce and oil and beat until thoroughly combined.
In a separate large bowl, whisk flours, baking powder and salt.
With mixer on low, add dry ingredients in 2-3 additions, stopping to scrap down sides until well combined. Stir in poppy seeds.
Pour batter in prepared pan and bake 50-55 minutes, or until tester comes out clean. Remove from oven and let stand 10 minutes in the pan.
Place a wire cooling rack over a rimmed cookie sheet. After cake has cooled 10 minutes, invert cake on to the wire rack. Allow cake to cool completely before glazing.
Original recipe adapted from Eat In Eat Out.