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Lemon & Poppyseed Bundt Cake on a wooden board

Lemon and Poppyseed Bundt Cake

Safira
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!
5 from 3 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Baking/Dessert
Cuisine American, british
Servings 10

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 tsp Baking Powder
  • 2 tbsp 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.

Notes

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. 

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. 
Keyword Afternoon Tea, Lemon Cake, Lemon Drizzle Cake
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