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Lemon Poppy Seed Skyr Cake

lemon poppy seed skyr cake sliced loaf with lemon glaze showing soft crumb and poppy seeds
A moist lemon poppy seed skyr cake made with skyr and Greek yogurt for a lighter lemon loaf with bright citrus flavour and a tender crumb.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Bakes & Desserts
Cuisine International
Servings 8 slices
Calories 240 kcal

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 Cake
Fold 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 Skyr
If 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.

Storage and Freezing

The cake keeps 2 days at room temperature in an airtight container or up to 5 days in the fridge.
To freeze, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature for about 30–45 minutes before serving.
Keyword lemon loaf cake, lemon poppy seed cake, lemon poppy seed skyr cake, lemon yogurt cake, skyr cake