I love Bundt cakes. I own several different Bundt cake pans. I love the ones by Nordic Ware. They bake beautifully.
Why do I love Bundt cakes? They’re simple and elegant all at the same time. It’s also no secret that I love anything lemon. It is a bit difficult to find a lemon based recipe that has a good balance between the sweet and the tart of a lemon. This one here, my friends, is perfection in a pan. Sweet, sticky, a bit tart and a bite of happiness.
For the cake:
- 10 tablespoons unsalted butter at room temperature
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3 tablespoons poppy seeds
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 6oz (single serve) full fat plain yogurt (or you can use roughly 1/2 cup if you have the bigger sized yogurt container)
- 3 large eggs
- 4 teaspoons grated lemon zest (from 2 or 3 lemons)
For the syrup topping:
- 1/2 cup granulated sugar
- 1/4 cup lemon juice (from 1 or 2 lemons)
- 3 tablespoons water
- Preheat the oven to 350 degrees. Spray 12-cup Bundt pan so it won’t stick. You could butter and flour the pan instead if you’d like.
- In a mixer, mix flour, sugar, poppy seeds, baking powder, and salt together.
- Add the following ingredients. Add it one ingredient at a time to the mixer. Yogurt. Eggs. Lemon zest.
- Spoon the batter mixture into the Bundt pan. Bake until cake is light golden brown, approximately 30-35 minutes. (I use a long toothpick and insert it in the center to make sure it comes out clean)
- When it’s baking in the oven, I get started on the syrup. Combine the sugar with water in a small sauce pan. Cook over low heat and make sure you do not allow it to boil. The goal is to cook it until the sugar has dissolved in the water. When it’s dissolved, stir in the lemon juice. And remove from heat.
- Cool the Bundt cake in the pan on a rack for 20 minutes before turning out onto a serving platter.
- Prick cake all over with a toothpick. Slowly drizzle the syrup over the cake.