Poppy Seed Bundt Cake







A recipe allowed in a / diet.

This moist cocoa and poppy seed lemony Bundt cake is just waiting to be sliced and eaten. Poppy seeds lend it a pleasantly crispy texture, while cocoa gives it a chocolatey touch. We want to keep its sweetness under control, so we spike its taste with refreshing lemon juice added to the cake itself, but mostly into the icing.

Nutritional Chart

Calories: 344 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 7 g
  • 12 g
  • 53 g

Ingredients Needed for Poppy Seed Bundt Cake

2 ounces of butter
⅓ cup sugar
2 eggs
¼ cup yogurt
⅔ cup poppy seeds
⅓ cup lemon juice
1 cup flour
1 tablespoon cocoa powder
1 teaspoon baking powder
1 ½ cups of powdered sugar

How to Make Poppy Seed Bundt Cake

  1. Add the butter and sugar to a bowl. Mix them until even using a hand mixer.
  2. Add the eggs and yogurt. Keep mixing until smooth. Add the poppy seeds and 1 tablespoon of lemon juice. Mix more.
  3. Strain the flour and cocoa powder into the bowl. Add the baking powder. Mix more until even using a spatula.
  4. Transfer the mixture to a 7 1/2 x 3 inches (19 x 8 cm) Bundt pan. Bake for 35 minutes at 360⁰F/180⁰C.
  5. For the icing, add the powdered sugar and the remaining lemon juice to a bowl. Mix until smooth.
  6. Pour the icing over the cake. Garnish with poppy seeds.

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