Ingredients
- FOR THE CAKE
- 5 ounces unsalted butter (cubed & at room temp, plus more for the pan, 10 tablespoons)
- 1 1/2 cups all-purpose flour (plus more for the pan)
- 1 cup granulated sugar
- 3 tablespoons poppy seeds
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup yogurt (full-fat plain)
- 3 large eggs (at room temp)
- 4 teaspoons grated lemon zest (or lime zest from 3 lemons or limes)
- FOR THE SYRUP
- 1/2 cup granulated sugar
- 1/4 cup lemon juice (or lime juice from 2 lemons or limes)
How to Make
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Step 1: Preheat oven to 350F. Butter & flour a 12-cup Bundt pan, tapping out the excess flour. In a food processor, pulse together the flour, sugar, poppy seeds, baking powder & salt. Add the butter & pulse to form pebble-sized pieces.
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Step 2: Whisk together the yogurt, eggs & lemon zest. Add to the flour mixture & pulse until just combined (30 seconds). Spoon the batter into the prepared pan & bake until the cake is light golden brown and a toothpick inserted in the center comes out clean (30-35 min).
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Step 3: Meanwhile, make the syrup. Combine the sugar & 3 tbsp water in a sml pan. Cook over low heat until the sugar has dissolved & is just warm (do not boil). Stir in the lemon (or lime) juice.
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Step 4: Cool the cake in the pan on a rack for at least 20 min. Then turn out onto a serving platter & cool until just warm to the touch. Prick all over w/a toothpick & slowly drizzle the syrup over the cake. Cut into wedge slices & serve.
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Step 5: NOTE FROM ME: It surprised me to see that the recipe required a 12 cup bundt pan, but yielded just 6-8 servings. The 2 stats seemed like a mismatch to me, so I opted to show as 8 servings.
Tips & Variations
- Food Processor plus a 12-Cup Bundt Pan
We hope you enjoy this recipe!
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