Lemon Poppy Seed Snack Cakes

Ingredients:

1 ½ cups Early Morning Harvest All‑Purpose Flour

¾ cup Sugar

2 tbsp Poppy seeds

1 tsp Baking powder

½ tsp Baking soda

¼ tsp Salt

1 cup Plain or vanilla yogurt

2 Large eggs

¼ cup Melted butter or neutral oil

Zest + juice of 1 Fresh lemon

1 tsp Vanilla extract

Optional glaze: 1 cup powdered sugar + 1–2 tbsp lemon juice

Instructions:

Prep the pan: Preheat oven to 350°F. Line an 8×8 pan with parchment or lightly grease.

Mix dry ingredients: In a bowl, whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt.

Mix wet ingredients: In another bowl, whisk yogurt, eggs, melted butter, lemon zest, lemon juice, and vanilla.

Combine: Pour wet ingredients into dry and stir gently until just combined. Do not overmix.

Bake: Spread batter into the pan and bake 25–28 minutes, or until the top is lightly golden and a toothpick comes out clean.

Glaze (optional): Whisk powdered sugar with lemon juice and drizzle over the cooled cake.

Serve: Cut into squares and enjoy as a bright, springy snack cake.