Name: Lemon & Poppy Seed Bundt Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 12 slices
Ingredients: 300 g Unsalted butter, softened; 300 g Caster sugar; 5 Large eggs, at room temperature; 300 g Plain flour; 10 g Baking powder; Pinch of fine salt; 30 g Poppy seeds; Zest of 3 unwaxed lemons; 60 ml Lemon juice; 120 g Full-fat natural yoghurt; 1 tsp Vanilla extract, optional; 40 ml Lemon juice; 40 g Caster sugar; 180 g Icing sugar, sifted; 30 ml Lemon juice

Method

Step 1
Preheat the oven to 160°C fan / 180°C conventional. Thoroughly grease a 2.4-2.8 litre Bundt tin with softened butter (300 g) or baking (10 g) spray, making sure you reach all the grooves. Lightly dust with flour (300 g) and tap out any excess.
Step 2
Place the softened butter (300 g), caster sugar (300 g) and lemon zest into a mixing bowl. Beat for 4-5 minutes until pale and fluffy. Add the eggs (5 eggs) one at a time, beating well between each addition. If the mixture starts to split, mix in a spoonful of the measured flour (300 g).
Step 3
Mix the flour (300 g), baking powder (10 g), salt and poppy seeds (30 g) together in a separate bowl.
Step 4
Fold the dry ingredients into the butter (300 g) mixture in two or three additions, alternating with the yoghurt (120 g) and lemon juice (60 ml). Add the vanilla (1 tsp), if using. Mix gently until everything is just combined, taking care not to overwork the batter.
Step 5
Spoon the mixture evenly into the prepared Bundt tin and level the surface. Bake for 50-60 minutes, or until a skewer inserted into the thickest part comes out clean or with a few moist crumbs.
Step 6
While the cake is baking (10 g), place the lemon juice (60 ml) and caster sugar (300 g) into a small saucepan. Gently heat until the sugar has dissolved, then set aside.
Step 7
Remove the cake from the oven and leave it in the tin for 10-15 minutes. Carefully turn it out onto a wire rack. While still warm, brush the lemon syrup over the cake, allowing it to soak in.
Step 8
Once the cake has cooled completely, gradually mix the lemon juice (60 ml) into the icing sugar until you have a thick but pourable consistency. You may not need all the lemon juice.
Step 9
Drizzle the lemon glaze over the cake, allowing it to run down the sides. Leave to set before slicing and serving.

Get new recipes in your inbox

Occasional emails with new recipes, cooking tips and what’s new at Pinch of Mint.

See our Privacy Policy for information about how your personal data is used.

Questions people ask

How long does lemon & poppy seed bundt cake take?

About 1 hour 15 min from start to finish, of which 25 min is prep and 50 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does it make?

As written it makes 12 slices. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Can I cook it ahead?

This one sits in the batch cooking group, which means it was picked for cooking in quantity rather than eaten straight from the pan. Cool it quickly, and freeze it in the portion sizes you will actually want later.

Lemon & Poppy Seed Bundt Cake