Name: Poppyseed and yoghurt bundt cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 350g flour; 2 tsp baking powder; 3 medium eggs; 200g sugar; 150g butter; 250 ml yoghurt; 5 Tbsp poppy seeds; zest of one large organic lemon; icing sugar, to decorate

Poppyseed and yoghurt bundt cake

20 Mar 2022

by Dinna

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes

Background

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

350g flour
2 tsp baking powder
3 medium eggs
200g sugar
150g butter
250 ml yoghurt
5 Tbsp poppy seeds
zest of one large organic lemon
icing sugar, to decorate

Instructions

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.