Poppyseed and yoghurt bundt cake
This poppyseed and yoghurt bundt cake is perfect for Spring tea-parties, weekend breakfasts and brunches. It looks good, tastes yummy and super easy to make. For a non-dairy version use plant-based margarine and yoghurt. You can pour over the baked cake some lemon icing or glaze, if preferred – I like it with just some icing sugar dusted on top.
Ingredients
Method
- Preheat the oven to 180°C. Grease a bundt pan (only if it’s not silicon).
- Mix the flour, baking powder and poppy seeds in a bowl.
- In another mixing bowl, whisk the eggs, sugar, butter and yogurt until light and fluffy. Fold in the lemon zest.
- Combine the two mixtures together until you get a smooth batter.
- Tip the batter into the pan, spreading it out evenly.
- Bake the cake for about 40-45 minutes in the middle of the oven or until a skewer inserted in the centre comes out clean. (If the cake looks already golden after 20 minutes, cover the top loosely with aluminium foil!)
- Let the cake cool for 5 minutes in the tin, then turn it out onto a wire-rack.
- When the cake has completely cooled down, dust with icing sugar or glaze it. Decorate it according to your liking.