Citrus Bundt Cake with Lemon, Orange and Poppy Seeds

Some cakes just smell like Sunday, and this is one of them. This citrus bundt cake with lemon, orange and poppy seeds has that fresh, cheerful touch that wins you over from the very first bite: it’s fluffy, fragrant and has that special crunch from the poppy seeds.

It’s very easy to make, especially if you’ve got a bit of help: with the Ankarsrum stand mixer, creaming the butter, incorporating the eggs and achieving a perfectly smooth batter is effortless. Its power and the whisk bowl design ensure everything is well aerated and light – just what a good cake needs.

This recipe is perfect when you want something sweet with personality: sweet, tangy, and with an aroma that fills the entire house. Perfect for breakfast, with your coffee, or as a gift for someone you'd like to surprise with something homemade.

Ingredients

• 210 g cake flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 3 tbsp poppy seeds (about 27 g)
• 125 g butter at room temperature
• 3 eggs
• 225 g sugar
• 3–4 tbsp orange juice
• Grated zest of 2 medium unwaxed lemons
• 100 ml Greek yoghurt

For the glaze:

• 200 g icing sugar
• 2–3 tbsp lemon juice

Method

1. Preheat the oven to 175 °C and grease and flour a bundt pan of around 23 cm diameter (14-cup capacity – we used the Elegant Party Nordic Ware tin).
2. Set up the Ankarsrum stand mixer with the whisk bowl and balloon beaters.
3. Add the softened butter and sugar to the bowl and beat on low speed until the mixture is creamy.
4. Add the eggs one at a time, making sure each is fully incorporated before adding the next.
5. In a separate bowl, combine the flour, baking powder, bicarbonate of soda and poppy seeds.
6. Add the dry mixture to the bowl and mix on the lowest speed just until combined.
7. Add the Greek yoghurt, orange juice and lemon zest and mix gently again until smooth and uniform.
8. Pour the batter into the prepared pan, smooth the surface and bake on the lower shelf of the oven for 35–40 minutes, or until a skewer comes out clean.
9. Let the cake rest in the tin for 10 minutes, then turn it out onto a wire rack and leave to cool completely.
10. For the lemon glaze, mix the icing sugar with 2–3 tbsp lemon juice until thick yet pourable, and drizzle over the cooled bundt cake.

Note: If you’re thinking of investing in a stand mixer and aren’t sure whether to go for an Ankarsrum or a KitchenAid, we recommend reading our comparison of the two machines.