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Raspberry White Chocolate Lemon Poppyseed Cake

An absolutely moist and tender Lemon Poppyseed cake is made even more enticing with fresh raspberries and a lovely white chocolate drizzle to finish it all off. The perfect snack, breakfast or even dessert!

Course Dessert
Keyword lemon poppyseed, raspberries, white chocolate
Prep Time 30 minutes
Cook Time 50 minutes
Servings 9

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 2 tbsp poppyseeds
  • 1 cup Greek yogurt
  • 3/4 cup white granulated sugar
  • 1/3 cup light brown sugar
  • 3 large eggs
  • 3 tsp grated lemon zest From about 2 lemons
  • 2 tbsp fresh lemon juice
  • 6 tbsp olive oil
  • 3/4 cup raspberries cleaned and dried

Chocolate Glaze

  • 2/3 cup White chocolate chips

Instructions

Cake

  1. Preheat the oven to 350 degrees F. Grease an 9 x 9 cake pan. Line the pan with parchment paper, so that it overhangs two sides by about an inch on either side. Spray with non-stick spray on all four sides.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Add the poppyseeds and toss to coat evenly with the flour.
  3. In another medium-sized bowl, whisk together the yogurt, white sugar, brown sugar, eggs and lemon zest and lemon juice.
  4. Slowly whisk the dry ingredients into the wet ingredients.
  5. With a rubber spatula, fold the olive oil into the batter, making sure it’s completely incorporated. At first it may seem to resist, but slowly keep at it, it will meld, I promise.

  6. Put aside about 8 berries, and fold the rest into the batter gently.

  7. Pour the batter into the prepared pan. Gently press the remaining berries into the top of the cake batter. Bake for about 40-50 minutes, or until a cake tester placed in the centre of the loaf comes out clean. The size of your pan will affect baking times. But start checking after 40 minutes.
  8. Once out of the oven, let it cool in the pan on a cooling rack.

Chocolate Glaze

  1. While it is cooling, you can melt the chocolate.

  2. Place the chocolate in a small bowl set over a small pot with about 2 inches of water in it. Just make sure that the bottom of the bowl isn't actually touching the water below. Bring the water to a rolling simmer. Melt the chocolate.

  3. Once the chocolate is completely smooth and melted, remove it from the heat and let it cool down till you can add it to a small freezer or sandwich bag. Once it is inside the bag, seal the bag tightly and holding the bag up, trim away one corner with a pair of scissors. Aiming the bag up will ensure that the chocolate doesn't start pouring out until you are ready to drizzle the cake with it.

  4. Just have fun drizzling the top of the cake. Let your inner Jackson Pollack out. Go to town and add as much chocolate as you want. Once you are satisfied, set the cake in the fridge to chill. This will ensure that the chocolate hardens. When ready to slice, use a very good serrated knife. Using a small off-set spatula, bring slices out. Eat!