Black gems,
nestled in
zesty cushion.
Shining glaze,
reflects
dots of lemon.
...
Lemon Poppyseed Bundt Cake
time 20 minutes preparation, 45-55 minutes baking time
yields one large Bundt cake
cake batter:
2 large eggs, at room temperature
1 large egg yolk, at room temperature
50g milk, full-fat
2 tsp. vanilla extract
150g plain yoghurt, full-fat
300g all-purpose flour
300g butter, at room temperature
250g sugar
1½ tsp. baking powder
50g milk, full-fat
2 tsp. vanilla extract
150g plain yoghurt, full-fat
300g all-purpose flour
300g butter, at room temperature
250g sugar
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
zest of two lemons
60g poppy seeds
lemon syrup:
20g sugar
juice of one large lemon, freshly squeezed
glaze:
100g powdered sugar
zest of 1/2 lemon
juice of one large lemon, freshly squeezed
glaze:
100g powdered sugar
zest of 1/2 lemon
juice of one large lemon, freshly squeezed
Preheat the oven:
twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 175 degrees Celsius.
twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 175 degrees Celsius.
Prepare the pan:
coat a large Bundt pan with vegetable oil and then dust with flour.
coat a large Bundt pan with vegetable oil and then dust with flour.
Mix the liquid ingredients:
in a medium bowl, whisk the whole eggs, yolk, milk, yoghurt and the vanilla, just until lightly combined.
in a medium bowl, whisk the whole eggs, yolk, milk, yoghurt and the vanilla, just until lightly combined.
Make the batter:
cream the sugar with the butter.
Add the flour, baking powder and soda, salt, lemon zest, poppy seeds and half of your liquid mix.
Mix on low speed until the dry ingredients are moistened.
Add the rest of the liquid ingredients and beat at medium speed until all ingredients are well combined.
Scrape down the sides of the bowl.
cream the sugar with the butter.
Add the flour, baking powder and soda, salt, lemon zest, poppy seeds and half of your liquid mix.
Mix on low speed until the dry ingredients are moistened.
Add the rest of the liquid ingredients and beat at medium speed until all ingredients are well combined.
Scrape down the sides of the bowl.
Using a silicone spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula.
Bake the cake:
bake for 45 to 55 minutes, or until a wire cake tester inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center.
The cake should start to shrink from the sides of the pan only after removal from the oven.
Shortly before the cake is finished baking, make the lemon syrup.
bake for 45 to 55 minutes, or until a wire cake tester inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center.
The cake should start to shrink from the sides of the pan only after removal from the oven.
Shortly before the cake is finished baking, make the lemon syrup.
Make the lemon syrup:
in a 1-cup or larger microwavable glass measure (or in a small saucepan over medium heat), heat the sugar and lemon juice, stirring often, until the sugar is dissolved. Do not allow it to boil.
in a 1-cup or larger microwavable glass measure (or in a small saucepan over medium heat), heat the sugar and lemon juice, stirring often, until the sugar is dissolved. Do not allow it to boil.
Apply the syrup and cool and unmold the cake: As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a thin skewer, and brush it with the syrup.
Let the cake cool in the pan for 10 minutes.
Invert it onto a serving plate.
After the cake has cooled prepare the glaze.
Heat the lemon juice, whisk well with the zest and powdered sugar and drizzle onto the cake.
Let the cake cool in the pan for 10 minutes.
Invert it onto a serving plate.
After the cake has cooled prepare the glaze.
Heat the lemon juice, whisk well with the zest and powdered sugar and drizzle onto the cake.