Lemon and Orange Citrus Bundt Cake with Poppy Seeds

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

It’s very easy to make, especially if you have some help: with the Ankarsrum kitchen machine, creaming the butter, incorporating the eggs and achieving a perfectly smooth batter is effortless. Its power and the bowl design with whisk attachment ensure everything turns out light and airy – exactly what a good cake needs.

This recipe is ideal when you fancy a simple but characterful treat: sweet, zesty and with an aroma that fills the house. Perfect for breakfast, with coffee or as a homemade gift for someone you want to surprise.

Ingredients

• 210 g cake flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of 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 yoghurt

For the glaze:

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

Method

1. Preheat the oven to 175 °C and grease and flour a bundt tin of about 23 cm diameter (we used the Elegant Party Nordic Ware tin).
2. Fit the Ankarsrum mixer with the whisk bowl and balloon beaters.
3. Put the soft butter and sugar in the bowl and beat on low speed until creamy.
4. Add the eggs one at a time, allowing each to fully incorporate before adding the next.
5. In a separate bowl, mix the flour, baking powder, bicarbonate and poppy seeds.
6. Add the dry mix to the Ankarsrum bowl and beat on the lowest speed, just enough to combine.
7. Add the Greek yoghurt, orange juice and lemon zest, and mix gently again until you have a smooth batter.
8. Pour the batter into the prepared tin and smooth the top. Bake in the lower part 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, turn it out and place on a rack to cool completely.
10. For the lemon glaze, mix the icing sugar with 2–3 tablespoons lemon juice until thick but pourable, and drizzle over the cooled bundt cake.

Note: If you’re thinking about getting a kitchen machine and aren’t sure whether an Ankarsrum or a KitchenAid suits you best, check out the comparison between both mixers.