I’m not sure but over the past couple years I have had cravings for lemon poppyseed, yes, poppyseeds, I’m not sure why. It could be the fact that I don’t see it readily available in India (the black ones at least) or I’ve been thinking about lemon poppyseed bagels and muffins. Not quite sure. Either way, I had taken a work trip to South Africa a while back and picked up some organic poppyseeds and this bundt cake was one of the first things I made with them. This cake is the perfect accompaniment to a tea party or a good cup of hot chocolate, since I don’t regularly drink coffee or tea. It’s so delicious and moist and it makes a good size bundt.
Now you can easily get blue poppy seeds on Amazon, not organic yet in India though. Click on the link to buy them or check out my SHOP tab and see what I have been recommending online. I do recommend the black poppy seeds as they add a nice pop of speckled colour throughout the cake, however for a more cost effective option feel free to use the regular Indian Khus Khus (white poppy seeds). If you also want to make this with a much healthier flour, I highly recommend using TWF’s Flour X which I use as a 1-1 substitute for cakes and bread to all purpose flour.
xo, Zarine
Lemon Poppyseed Bundt Cake
Cake
- 2 ½ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons cornstarch
- 2-3 tablespoons poppy seeds ((I like more))
- 1 cup unsalted butter
- 2 2/3 cups caster sugar ((the regular kind you have at home in Canada is the same))
- 2 large lemons zest
- ¼ cup freshly squeezed lemon juice ((If you don’t have lemon zest or lemons substitute: 2 teaspoons lemon extract, 1 teaspoon white or apple cider vinegar and 1 teaspoon milk))
- 1/3 cup canola oil
- 1 ½ tablespoons vanilla extract
- 5 large eggs
- 2/3 cup milk
- 1 teaspoon dried lavender buds ((optional))
Lavender Frosting
- ½ cup whipping cream
- ½ cup butter
- 2 tablespoons dried lavender
- 2 teaspoons vanilla extract
- 1 cup of icing sugar ((can add less or more to taste))
Lemon Glaze
- 1 cup icing sugar
- 1 ½ tablespoons heavy cream
- 1 ½ tablespoons fresh lemon juice ((or ½ teaspoon lemon extract))
Cake
Preheat oven to 350F and grease and flour a bundt pan or line a cupcake tin.
Mix all the dry ingredients in a bowl and stir to fully combine.
Start adding each of the wet ingredients and mix until smooth consistency.
Pour batter into prepared pan and thump a couple times to release any air bubbles.
If making a bundt cake, bake for 45-50 minutes, and cupcakes at 18-20 minutes. Check that
the cake is done by inserting a toothpick and checking that it comes out clean.
The frosting or glaze can be made while the cake is baking.
Lavendar Frosting (I like this better than the glaze)
To get more of a lavender flavor you can warm the whipping cream and lavender and steep it for a few minutes.
Allow it to cool fully before whipping with all the other ingredients.
Frost the cake once it is fully cooled.
Sprinkle additional dried lavender on the cake.
Lemon Glaze
Whisk all ingredients together until smooth
Let cake cool before pouring over it.
