Perhaps the simplest and most delicious cake ever - Lemon and Poppyseed Bundt Cake is a cake that I absolutely adore. It is simple to make and even easier to eat!
Lemon & Poppyseed Bundt Cake
Thus us an easy to make Lemon and Poppyseed Bundt Cake that is very moist and has a tender crumb. It is also very pretty to look at!
Ingredients
Other then Poppyseed's, simple pantry ingredients are all that you need. You can skip the poppyseed's if you don't have them!
So the ingredients are:
- Butter
- Self Raising Flour
- Eggs
- Caster Sugar
- Lemon Zest and Juice
- Poppyseed
- Yoghurt
How to make Lemon Poppyseed Bundt Cake
- Preheat oven to 180C/GM 4/160 Fan.
- Cream the butter, zest and sugar together for 5 - 8 minutes.
- Add eggs one by one.
- Then add the yogurt.
- Fold in flour, poppyseed's, baking powder and salt.
- Grease/line the tin and add batter. Bake for 35mins.
- Make a drizzle by combining lemon and sugar and warming for 2 - 3 minutes.
- Poke holes all over and add lemon drizzle.
- Allow cake to cool.
- Mix the icing sugar with water to make the icing.
- Pour over and decorate with edible flowers.
Do I need a Stand Mixer/Whisk/Food Processor to make it?
You don’t need a stand mixer, whisk or food processor to make this lemon cake.
I prefer to use a stand mixer when making cakes so I can beat in as much air as possible but you can do this with a whisk and bowl too. It will take a little longer though. A hand mixer though, is just as effective.
Can I make it without a Bundt tin?
Yes absolutely, you can use a 23 cm round or square tin to make this cake. Or make the cake in a 20cm greased tin for 30 – 40 minutes. Check if cake is done by inserting skewer into the middle.
Can I make Lemon & Poppyseed Bundt Cake using the all in one method?
If you want to save time, you can add all the ingredients into a bowl at the same time and whisk all in one go. I prefer to cream the butter and sugar together first though as this makes for a lighter sponge.
Could I use this recipe to make lemon poppyseed cupcakes?
Yes, you can but just bake for a shorter time. 12 - 15 minutes will make for nice spongy cupcakes.
Can I bake this lemon and poppyseed cake in a loaf tin?
Yes you can, you will likely need to bake it for 35 - 45 minutes though so keep an eye on it and check the inside is cooked all the way through.
Can I make this Lemon & Poppyseed Bundt Cake as a tray bake?
You can make it as a traybake but you don't want the size of the cake tin to be too large. If you do use a larger tin, you will need to reduce baking time accordingly.
How do I know the cake is done?
It should be golden all over. There are other tests you can do. I have always done the finger press test. So you press the cake gently in the middle and it should bounce back up.
You can also insert a skewer into the centre of the cake. If it is done, it should come out clean.
Can I use Oil instead?
Yes you can use oil in place of butter in this recipe.
Can I swap the sugar for granulated?
Yes you can! You can also use golden caster sugar and light brown sugar.
Why did my mixture curdle?
Sometimes, when you put your eggs into the butter and sugar mix it can curdle. The reason is because of the temperature difference between the eggs and butter.
Eggs should always be kept at room temperature. This will help a little.
Often, we are told that adding flour will bring it back together and it does but this usually just masks the problem. The cake will still be delicious but it won't be as light.
You can also add some heat underneath the bowl of your stand mixer by putting the bowl over a bain marie. This allows the fats to emulsify properly.
What is the best way to store this cake?
Store in an airtight container for 3 - 4 days. Don't put it in the fridge! It hardens and dries out the cake.
Can it be frozen?
Yes. Simply bake and completely cool the cake. Don't add the icing. Once cool, wrap it in cling film twice. Cover in foil. Add to a freezer-safe container or cover in 1 more layer of foil. Alternatively add it to a large ziplock bag. Freeze for 3 months for best taste!
How to thaw
Transfer your unwrapped cake to ta wire rack and leave at room temperature for 3 to 4 hours. Once the cake has thawed, make and add icing, peel away any greaseproof paper and store it in an airtight container in a cool place for up to 4 days.
Other Cake Recipes:
Lemon and Poppyseed Bundt Cake
Ingredients
Cake
- 230 g Butter Room Temperature
- 230 g Caster Sugar
- 3 Lemons Zest
- 4 large Eggs
- 100 g Greek Yoghurt Full Fat
- 300 g Self Raising Flour Sieved
- 1 teaspoon Baking Powder
- 2 tablespoon Poppyseeds Black
- Pinch Salt
Drizzle
- 100 g Caster Sugar
- 3 Lemons Juice
Icing
- 100 g Icing Sugar
- 1 Lemon
- Water
Instructions
- Preheat oven to Gas Mark 4/160 °C Fan, 180 °C.
- Spray the bundt tin with cake release spray or generously grease with butter.
- Cream the butter, sugar and lemon zest together until light and fluffy. Around 5 - 8 minutes.
- Add the eggs one at a time, mixing well after each egg.
- Then add the yogurt, folding gently.
- Fold in flour, salt, baking powder and poppyseed's.
- Add batter to tin. Bake for 35 minutes or until a skewer inserted into the middle comes out clean.
- Make the syrup by heating the sugar with the juice over a low heat for 2 - 3 minutes.
- Poke holes all over the cake and pour in the drizzle whilst still warm. Leave to stand for 15 minutes before inverting the cake out of the tin.
- To make the icing, add the sugar to a bowl with the lemon juice and mix together until it reaches a pourable consistency. You will likely need to add water too for the desired consistency.
- Drizzle over the cake and decorate with edible flowers before serving.
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