Instructions
Step 1: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
Step 2: In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, mixing well after each. Stir in vanilla.
Step 4: Fold in the dry ingredients, alternating with the yogurt, until just combined. Do not overmix.
Step 5: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Step 6: For the glaze, melt chocolate, butter, and milk together in a heatproof bowl over simmering water (or in short bursts in the microwave). Stir until smooth and glossy.
Step 7: Spread the glaze evenly over the cooled cake. Allow it to set for at least 30 minutes before slicing into squares.
Tips & Secrets
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Lightly toast the poppy seeds before grinding for a deeper flavor.
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For extra moisture, brush the cooled cake with a light sugar syrup before glazing.
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Chill the cake before slicing for clean, sharp squares.
Serving & Storage
Serve these squares as a dessert or afternoon snack with tea or coffee. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. They also freeze well (without glaze) for up to 2 months.
Variations
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Add a teaspoon of lemon zest for a fresh citrus note.
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Drizzle white chocolate instead of dark for a different twist.
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Layer with a thin spread of apricot jam under the glaze for a fruity touch.
Conclusion
These Poppy Seed Cake Squares are moist, nutty, and topped with a smooth chocolate glaze that makes them irresistible. They’re simple to prepare yet look elegant, making them perfect for sharing at gatherings or enjoying as a cozy homemade treat.
