Go Back

Lemon and kefir bundt cake

Bundt cakes make perfect gifts as they are very pretty and presentable. For the same reason they are ideal cakes at afternoon tea parties or dinner parties.  This lemon and kefir bundt cake has the aromas of Spring -  so you can enjoy at at Easter, Mother’s Day or outdoor picnics and events!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 12 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 gr self-raising flour
  • 1/2 tsp baking powder
  • 2 large eggs
  • 100 gr sugar
  • a pinch of salt
  • 100 gr butter
  • 150 ml drinking Kefir
  • 2 tbsp poppy seeds
  • 1 tsp vanilla extract
  • zest and juice of one organic lemon
  • For the glaze:
  • 1 tbs lemon juice
  • 1 tsp caster sugar

Method
 

  1. Preheat the oven to 180°C. Grease a bundt pan (only if it’s not silicon).
  2. Sift the flour and baking powder into a bowl.
  3. In a large mixing bowl, whisk the eggs, sugar, salt and butter until light and fluffy. Add the kefir, lemon zest & juice and mix. Add the flour while mixing gently. Fold in the poppy seeds and combine. The batter should be smooth and not too thick.
  4. Spread the batter evenly into the pan.
  5. Bake the cake for about 40 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)
  6. Let the cake cool for 5 minutes in the tin, then turn it out onto a wire rack.
  7. While the cake is cooling down, prepare the glaze by combining the lemon juice and caster sugar. Drizzle the mixture over the warm cake.
  8. When the cake has completely cooled down, (but the glaze is still sticky), sprinkle the top with more caster sugar.