Sicilian Lemon, Yuzu and Poppy Cake

Sicilian Lemon, Yuzu and Poppy Cake

Sweet cakes and pies

Rush defines. It defines the last few days well, simply a lot of things happening… some good, some so-so and some boring. But anyway, everyone has that, right?  Ok. It’s not funny, in fact, it is. This is the only way to continue swimming.

With this brief digression, I present a cupcake that I wanted to call financiers! It would only be in the form of financiers, as the recipe is more like a creamy cake than anything else. Or better yet, it’s practically that traditional Sicilian lemon and poppy seed cake.

But this one has the touch of the idolized Yuzu, my last one. So sad :(. So, I needed to find a worthy end for the king citrus, plus I wanted to use the new molds to see how they behaved.

And, unfortunately, no. Poppy seeds were not purchased in brazilian lands, were gifts from a distant but very dear land. 🙂 Kittos.

Here’s my little gift despite all this disappearance.

Sicilian Lemon, Yuzu and Poppy Cake by PratoFundo.com

Sicilian Lemon, Yuzu and Poppy Cake

Pre-preparation: 10 minutes

Preparation time: 40 minutes

Total: 50 minutes

Makes: 12 units


  • 240 g wheat flour (or 2 cups)
  • 200 g crystal Sugar
  • 200 mL unflavored yogurt (room temperature)
  • 113 g butter without salt (room temperature)
  • 2 eggs (room temperature)
  • 20 g poppy seed (or 2 c. sopa)
  • 4 g chemical baking powder (or 1 tsp)
  • 3 g refined salt (or 1/2 tsp)
  • 1 lemon juice
  • 1 yuzu lemon juice (or lemon)
  • Lemon zest
Use the quantities in units of measurement in weight and volume when present. The measures in cups/spoons are just one system courtesy e less accurate .

1 cup: 250mL | 1 tablespoon: 15mL.


  • Heat the oven to 180ºC and grease 9.5x5x2cm rectangular molds with butter.
  • Mix the dry ingredients (wheat flour, salt, baking powder) and sift. Add the poppy seeds, mix. Reserve.
  • Mix the yogurt with the citrus juice. Reserve.
  • Beat the butter with the sugar until obtaining a homogeneous and pale cream, add the zest from the peel. Add one egg at a time. (In the mixer, use the paddle type beater).
  • Intersperse the addition of the dry mix and yogurt to the butter cream. Don’t beat too much, just enough to make it homogeneous.
  • Distribute between the molds without filling it to the brim, leaving a space of 0.5cm. Bake for around 35-40 minutes or until golden. Leave to cool for a few minutes in the pans, then remove and transfer to a wire rack to cool completely.

Nutritional information is just a courtesy of the system and generated automatically; may not reflect the nutritional reality of the recipe.
 

Sicilian Lemon, Yuzu and Poppy Cake by PratoFundo.com