The crumb of this mini loaf cake from Margarita Manzke, pastry chef at République, is incomparably tender and moist thanks to its high proportion of yogurt.
Lemon Poppy Seed Cakes¾ cup plus 2 tablespoons vegetable oil, plus more for greasing1 ½ teaspoons poppy seeds½ teaspoon pure vanilla extracteight-cavity mini loaf pan
In a medium bowl, sift or whisk together the flour, baking powder and salt; whisk in the poppy seeds. In a large bowl, whisk together the oil, sugar, yogurt, lemon zest, vanilla and eggs until smooth. Spoon one-third of the dry ingredients into the wet ingredients and stir until almost combined. Repeat with the remaining dry ingredients in two more additions, stirring until there are no more pockets of flour left in the batter.
When ready to serve, whisk the lemon curd vigorously to loosen until it’s smooth again. Transfer the curd to a small piping bag fitted with a 1/4-inch plain tip. Insert the tip in two places, spaced evenly apart on the bottom of each cake, and fill each hole with about 1 tablespoon of the lemon curd; you should feel the pressure of the curd in the cake but it should not come out of the bottom of the cake.
Remove the pan from the heat and let the slices cool completely in the syrup. Use a fork to transfer the slices to a plate and discard the syrup or save for another use.The candied slices can be kept, wrapped in plastic wrap, in the refrigerator for to 3 days.½ teaspoon unflavored powdered gelatin¼ cup plus 2 tablespoons fresh lemon juicePour 2 teaspoons cold water into a small bowl.
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