Lemon Poppy Seed Skyr Cake (Ultra Moist Lemon Loaf)
Lemon poppy seed skyr cake is a moist lemon loaf made with skyr and Greek yogurt, finished with a simple lemon glaze and bright citrus flavour.
Lemon Poppy Seed Skyr Cake is a fresh, citrusy loaf that’s soft, tender, and extremely moist thanks to the addition of skyr and Greek yogurt. These thick cultured yogurts give the cake a light texture and gentle tang while allowing us to reduce the amount of fat normally used in a loaf cake. The result is a lighter, protein-rich bake that still feels indulgent, making it a perfect guilt-free slice for afternoon tea.
If you enjoy classic lemon loaf cakes but want something a little lighter and fresher, this lemon poppy seed skyr cake is a great choice. It bakes into a moist, fragrant loaf with bright lemon flavour, a delicate crumb, and just the right balance of sweetness and citrus.
What Skyr Does in Baking
Skyr is a thick Icelandic cultured dairy product that works amazingly in cakes and quick breads. Its creamy texture adds moisture to the batter, helping cakes stay soft and tender without needing large amounts of butter or oil. Because skyr is naturally thick, it also gives the batter structure, which helps create a stable crumb that slices cleanly once baked.
Another advantage of baking with skyr is its gentle tang. This slight acidity enhances flavours like lemon, making citrus cakes taste brighter and more balanced.
Finally, skyr contains more protein than most yogurts, which makes baked goods a little more satisfying while still keeping them relatively light. When combined with ingredients like Greek yogurt, it allows you to reduce fat while still producing a moist, tender cake.
Ingredients
For the Cake
- 150 g skyr
- 100 g Greek yogurt
- 2 eggs
- 120 g sugar (or 100 g honey)
- 60 g melted butter
- Zest of 1 lemon
- 2 tbsp lemon juice
- 150 g plain flour (or cake flour)
- 1½ tsp baking powder
- 2 tbsp poppy seeds
- Pinch of salt
For the Lemon Glaze
- 80–100 g icing sugar
- 1–2 tbsp lemon juice
How to Make Lemon Poppy Seed Skyr Cake
Preheat the Oven
Preheat the oven to 180°C conventional (or 170°C fan). Line a small loaf tin with baking paper, leaving some overhang so you can lift the cake out easily later.
Bloom the Lemon Sugar
Put the sugar and lemon zest in a large mixing bowl. Rub them together with your fingertips for 30–60 seconds until the sugar feels slightly damp and smells strongly of lemon. This helps release the oils from the zest and gives the cake a deeper lemon flavour.
Mix the Wet Ingredients
Whisk the skyr, Greek yogurt, eggs, melted butter, and lemon juice into the lemon sugar until smooth.
Make the Batter
In a separate bowl, combine the flour, baking powder, poppy seeds, and salt.
Add the dry ingredients to the wet mixture and fold gently with a spatula until no dry streaks remain. Stop as soon as the flour disappears. Overmixing will make the crumb tighter and heavier.
Fill the tin
Spoon the batter into the prepared loaf tin and smooth the top. Tap the tin once or twice on the counter to level the batter and remove any large air pockets.
Bake the cake
Bake for 35–40 minutes, checking from the 35-minute mark. The top should look set and lightly golden, and the centre should spring back lightly when pressed. A skewer inserted into the middle should come out clean or with a few moist crumbs. If you are using a thermometer, the centre should be around 98°C.
If the top is browning too quickly before the centre is baked, loosely place a piece of foil over the cake for the final 8–10 minutes. This prevents the crust from getting too dark while the middle finishes baking.
Cool in the tin briefly
Leave the cake in the tin for about 10 minutes. This allows the structure to settle so it is less likely to break when lifted out.
Cool completely
Lift the cake out using the baking paper and place it on a wire rack. Let it cool completely before glazing. If you glaze it while still warm, the glaze will melt straight off instead of setting on top.
Make the glaze
In a small bowl, stir together the icing sugar and lemon juice until smooth. For a thicker glaze, add a little more icing sugar. For a thinner glaze, add a few extra drops of lemon juice. You want it thick enough to sit on the loaf and slowly drip down the sides.
Glaze and finish
Drizzle the glaze over the cooled cake. Leave it for 10–15 minutes so it can set before slicing. If you want a sharper lemon finish, add a little extra lemon zest over the glaze while it is still wet.
Expert Tips
- Bloom the lemon sugar: Rub the lemon zest into the sugar for 30–60 seconds before mixing the batter. This releases the natural oils from the zest and gives the cake a stronger lemon aroma.
- Do not overmix the batter: Once the flour is added, fold gently and stop mixing as soon as the flour disappears. Overmixing activates gluten and can make the cake dense instead of soft and tender.
- Use room temperature ingredients: Let the eggs, skyr, and Greek yogurt sit out for about 15–20 minutes before mixing. Ingredients at room temperature combine more smoothly and create a more even batter.
Storage
Room Temperature
Store the lemon poppy seed skyr cake in an airtight container at room temperature for up to 2 days. Keep it in a cool place away from direct sunlight or heat. Make sure the glaze has fully set before storing so it does not stick to the container.
Fridge
For longer storage, place the cake in an airtight container in the refrigerator for up to 5 days. The crumb will firm slightly when chilled, so let slices sit at room temperature for 10–15 minutes before serving.
Freezer
This cake freezes well. Slice the fully cooled cake and wrap each piece tightly in plastic wrap or baking paper, then store in a freezer-safe container or bag. Freeze for up to 2 months.
Lemon Poppy Seed Skyr Cake
Ingredients
Cake
- 150 g skyr
- 100 g Greek yogurt
- 2 large eggs
- 120 g sugar
- Zest of 1 lemon
- 2 tbsp lemon juice
- 60 g butter melted and cooled
- 150 g plain flour
- 1½ tsp baking powder
- 2 tbsp poppy seeds
- Pinch of salt
Lemon Glaze
- 80 –100 g icing sugar
- 1 –2 tbsp lemon juice
Instructions
- Preheat oven to 180°C. Line a small loaf tin with baking paper.
- In a mixing bowl, rub the sugar and lemon zest together with your fingers until fragrant and slightly damp.
- Whisk in the skyr, Greek yogurt, eggs, melted butter, and lemon juice until smooth.
- In another bowl mix flour, baking powder, poppy seeds, and salt.
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour the batter into the prepared loaf tin and smooth the surface.
- Bake for 35–40 minutes, until the top is lightly golden and a skewer inserted into the centre comes out clean.
- Let the cake rest in the tin for 10 minutes, then lift it out and cool completely on a wire rack.
- Stir together the icing sugar and lemon juice until smooth. Drizzle over the cooled cake and allow to set before slicing.
Notes
Flavour Variations
Blueberry Lemon Skyr CakeFold 100 g fresh or frozen blueberries into the batter before baking. The berries add sweetness and extra moisture. Almond Lemon Version
Replace the lemon glaze with a simple icing made with lemon juice and almond extract, and sprinkle sliced almonds on top. Orange Poppy Seed Cake
Swap the lemon zest and juice for orange zest and juice for a softer citrus flavour.
Ingredient Substitutions
Greek Yogurt Instead of SkyrIf skyr isn’t available, simply use all Greek yogurt. The texture remains very similar. Oil Instead of Butter
Replace the melted butter with 60 ml neutral oil for a slightly softer crumb and longer shelf life.
