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CITRUS & POPPY SEED BUNDT CAKE

CITRUS & POPPY SEED BUNDT CAKE

Indulge in the flavors of summer with this Citrus & Poppy Seed Bundt Cake. Zesty lemon and sweet orange meet a hint of poppy seed in a tender cake, finished with a tangy lemon glaze.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 25 minutes
Course Dessert
Servings 12 Slices
Calories 304 kcal

Equipment

Ingredients
  

For the cake:

  • 1/4 cup poppy seeds
  • 1 tbspfinely grated orange rind
  • 1 tbsp finely grated lemon rind
  • 1/3 cup orange juice (you may need more)
  • 1/4 cup lemon juice
  • 8.8 oz butter, softened and chopped
  • 1-1/2 cups caster sugar (superfine sugar)
  • 4 eggs
  • 1-1/2 cups self-raising flour
  • 3/4 cup plain flour NB: I used 335g plain organic Italian flour plus 2 teaspoons baking powder

For the lemon icing:

  • 1 cup icing sugar (confectioner's sugar)
  • 1 tbsp lemon juice (you may need more)
  • 2 tsp boiling water

To serve:

  • Zest of 1 orange
  • Optional: 2.1 oz fresh blueberries
  • Optional: Unsweetened yoghurt or cream

Instructions
 

For the cake:

  • Place the poppy seeds in a small bowl. Add the rinds and juices and stand for 10 minutes.
  • Meanwhile, preheat the oven to 170°C (340°F). Liberally grease a 24cm fluted ring cake pan (or 10 cup bundt pan) with a pastry brush dipped in softened or melted butter. Sprinkle the pan with a handful of plain flour, shake flour around pan to coat evenly, then tap out excess flour.
  • Beat the butter and sugar in a mixing bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until just combined between additions.
  • Fold in the sifted flours and poppy seed mixture in two batches.* Spread the mixture into the prepared pan.
  • Bake cake** for 45-50 minutes or until cooked when tested with a skewer. Stand cake for 10 minutes before turning onto a wire rack to cool.

For the lemon icing:

  • Sift icing sugar into a medium sized bowl. Add juice and water and stir until smooth.***

To serve:

  • Using a spoon, drizzle icing over top of the cake. Use a zester to scrape long threads of orange rind and lay over top of the icing. Can be served with blueberries and/or whipped cream or yoghurt.

Notes

* Even though I weighed my ingredients, I found the cake batter quite thick. I added juice from another half an orange till it was the right consistency (i.e. when you hold up a spatula loaded with mixture, the mixture slowly falls off leaving a ‘v’ shape of batter hanging from the spatula).
** The cake will dome and crack as it bakes – this is perfectly normal, though you can counter it somewhat – when adding the batter to the pan, spread it so that the sides are higher than the centre. If you still end up with a dome, you may want to level it off with a serrated knife once the cake has cooled so that it sits flat on your serving plate.
*** The icing should be fairly stiff, but just runny enough so that it slowly drizzles down the cake. You may need to add extra lemon juice or icing sugar to get the right consistency.

Nutrition

Calories: 304kcalCarbohydrates: 30gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 99mgSodium: 156mgPotassium: 74mgFiber: 1gSugar: 19gVitamin A: 613IUVitamin C: 6mgCalcium: 47mgIron: 1mg
Keyword Bundt Cake, Citrus Poppy Seed Bundt Cake
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