Lemon-poppyseed Bundt cake

I made lemon-poppyseed cake a few weeks ago for fika at my Swedish language course. As I mentioned in my previous post I have started attending one a few months ago together with my coworkers and I have volunteered to take care of fika and bring baked goods to class every Monday. I thought this would be a great way to force myself to find the time to photograph and share on the blog what I’d be baking for my Swedish class the following day.

Well of course despite the best of intentions this did not prove feasible. I’ve been so incredibly busy lately that my weekend bakings ended up with me quickly fixing up random cakes on Sunday evenings, with no time left for any photographing or blogging. At least my quick bakings were always appreciated by my colleagues at fika time. Lemon-poppyseed cake was one of the quick cakes I brought to class one day.

lemon poppyseed Bundt cake

Lemon-poppyseed Bundt cake

  • 4 eggs
  • 300 g sugar
  • 200 ml canola oil
  • zest from 2 lemons, grated
  • 260 g flour
  • 3 tsp baking powder
  • juice from 1 lemon
  • 2 tbsp crushed poppyseeds

Preheat the oven to 180°C. Grate the lemon zest and set aside. Add the sugar to one bowl and crack the 4 eggs over it. Mix at medium speed, with a hand mixer, for about 4-5 minutes. Then, while always mixing, add the oil, in a steady stream, and combine until evenly mixed. Add the grated zest and mix for one more minute, then set the mixer aside. Combine flour and baking powder and add those to the egg mixture, sifted. I have added my flour mix in three batches, and folded it in with a rubber spatula. Only when all the flour is incorporated, add the poppyseeds (I had crushed poppyseeds, but whole seeds work equally fine) and the lemon juice. Mix those in with the spatula. Grease a Bundt cake pan and pour the mixture in. Bake for 45-50 minutes at 180°C, or until a toothpick inserted inside comes out clean.

After the cake cooled down to room temperature I added a drizzle of lemon glaze on top of it. These are the proportions to follow in order to have a nice thick glaze:

  • 110 g confectioner’s sugar
  • 2 tbsp lemon juice
  • 1 tbsp water

lemon poppyseed Bundt cakelemon poppyseed Bundt cakelemon poppyseed Bundt cake

My summer vacations are approaching and I hope I will get to have more time to devote to this blog, that I have neglected so much over the past few months. I am very much looking forward to the summer. I have booked my flight to Italy with a new airline – well, new for me – and I am excited to fly with them for the first time! New-airline excitement is one of my favourite feelings and it makes traveling somewhere always more exciting.

7 Comments

  1. Anna May 28, 2016 at 18:59

    This is lovely, Eva! Delighted to see you on your blog! 🙂

    Reply
    1. Eva May 28, 2016 at 20:28

      Thanks!! I’ve been incredibly busy with my teaching job. But school’s almost over, so you’ll see more of me on this blog again soon!!

      Reply
      1. Anna May 29, 2016 at 05:04

        That will be lovely, Eva! 🙂 Looking forward to it!

        Reply
    1. Eva May 29, 2016 at 21:39

      Thanks!

      Reply
  2. Marsha Farmer July 31, 2017 at 17:29

    I am completely dying over this cake. Headed to the kitchen NOW!! 🙂

    Reply
    1. Eva July 31, 2017 at 17:54

      And it’s so easy to make! Hope you enjoy it!

      Reply

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