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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.  
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 12 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 180°C. Grease a bundt pan (only if it’s not silicon).
  2. Mix the flour, baking powder and poppy seeds in a bowl.
  3. In another mixing bowl, whisk the eggs, sugar, butter and yogurt until light and fluffy. Fold in the lemon zest.
  4. Combine the two mixtures together until you get a smooth batter.
  5. Tip the batter into the pan, spreading it out evenly.
  6. 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!)
  7. Let the cake cool for 5 minutes in the tin, then turn it out onto a wire-rack.
  8. When the cake has completely cooled down, dust with icing sugar or glaze it. Decorate it according to your liking.