Lemon and Orange Citrus Bundt Cake with Poppy Seeds

There are cakes that smell like Sunday and this is one of them. This citrus lemon and orange bundt cake with poppy seeds has that fresh, cheerful touch that wins you over from the first bite: it is spongy, fragrant and with the special crunchy touch of the poppies.

Making it is very easy, especially if you have help: with the Ankarsrum food processor, creaming the butter, incorporating the eggs and getting a perfectly homogeneous batter is effortless. Its power and the design of the bowl with whisks make everything airy and light, just what a good cake needs.

It’s an ideal recipe for when you fancy a simple yet characterful sweet: sweet, tart and with an aroma that fills the house. Perfect for breakfast, with coffee or to give to someone you want to surprise with a homemade treat.

Ingredients

• 210 g pastry flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 3 tablespoons poppy seeds (about 27 g)
• 125 g butter at room temperature
• 3 eggs
• 225 g sugar
• 3–4 tablespoons orange juice
• Zest of two medium organic lemons, well washed
• 100 ml Greek yogurt

For the glaze:

• 200 g powdered sugar
• 2–3 tablespoons lemon juice

Preparation

1. Preheat the oven to 175 °C and grease and flour a bundt pan about 23 cm in diameter (14-cup capacity; we have used the Nordic Ware Elegant Party pan).
2. Attach the Ankarsrum mixer with the whisk bowl and balloon beaters.
3. Put the softened butter and the sugar in the bowl, and beat on low speed until the mixture is creamy.
4. Add the eggs one at a time, allowing each to incorporate before adding the next.
5. In a separate bowl, mix the flour, the baking powder, the baking soda and the poppy seeds.
6. Pour this dry mixture into the Ankarsrum bowl and beat on the lowest speed, just enough to combine.
7. Add the Greek yogurt, the orange juice and the lemon zest, and mix gently again until you have a homogeneous batter.
8. Pour the batter into the prepared pan and smooth the surface. Bake on the lower rack for 35–40 minutes, or until a skewer inserted comes out clean.
9. Let the cake rest in the pan for 10 minutes, unmold and place on a wire rack to cool completely.
10. For the lemon glaze, mix the powdered sugar with 2–3 tablespoons of lemon juice until you get a thick but pourable texture and pour it over the cooled bundt cake.

Note: If you’re considering buying a food processor and aren’t sure whether an Ankarsrum or a KitchenAid suits you better, I invite you to read the comparison between both machines.