A super easy light and moist bundt cake, packed with lemony flavour. The poppy seeds and pistachios give just the right amount of crunch. A great make ahead cake and one with a wow factor as well! I’ve brought it to multiple occasions now and it’s always a hit!
The recipe is inspired by @michelle_alattefood
Lemon & Poppy Seed Bundt Cake with Lemon Icing and Pistachio's
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Loading...Ingredients
- The cake
- 240 g butter, softened to room temperature
- 2 cups granulated sugar
- Zest of 1 lemon
- 4 eggs
- 3/4 tsp salt
- 2 tsp baking powder
- 2 3/4 cup all purpose flour
- 3 tbsp cornstarch
- 1/3 cup poppy seeds (optional)
- 1/2 cup milk
- Juice of 1 fresh lemon juice (±1/4 cup)
- 1/4 cup full fat yoghurt
- 1 tsp vanilla extract
- Lemon Icing
- 1 1/2 cups powdered sugar
- 2-3 Tbsp lemon juice (start with 2, add more if needed)
- Zest of 1 lemon
- Pistachios, peeled and roughly chopped (optional)
Instructions
The cake
Preheat oven to 180°C.
In medium bowl mix together the salt, baking powder, flour, cornstarch and poppy seeds. Set aside.
In a smaller bowl mix together the lemon juice, milk and vanilla extract. Set aside.
In a large bowl add the butter and mix with a standing mixer or handheld mixer until lighter in colour and fluffy, ± 2 minutes.
Add the sugar and lemon zest and mix until combined.
Add the eggs one at a time, make sure each is well incorporated before adding the next.
When done start adding the flour mix and the milk mix one by one, beginning and ending with the flour. Mix until everything is just combined.
Lastly add in the yoghurt and mix until just combined.
Grease your bundt cake pan well with butter and pour the cake mix evenly into the pan. Tap it on your counter a few times to even it out and get rid of any bubbles.
Bake for 50 - 55 minutes, or until a wooden skewer comes out clean (if there are a few moist crumbs stuck to it, that’s fine).
Allow to cool for about 10-15 minutes in the cake pan and then remove it, allow the cake to continue cooling on a wire rack or plate.
Lemon Icing
Whisk powdered sugar, lemon juice and lemon zest together. Set aside until the cake is cooled down and you're ready to serve
Sprinkle the chopped pistachio's over the cake to add colour and a lovely crunch.
Allow the icing to set, about 5 minutes, before serving.
Enjoy!
