A deliciously sweet and tart, moist and light Yogurt, Lemon and Poppy Seed Bundt cake, where the poppy seeds add that nice little crunch.
There are times when I think I am just not good enough. It seems that out there in the world, while some things are quite easy for me, on the other hand I struggle for things that come easy to the majority. I start well, and then something happens along the way and I lose what mattered most to me. Not for lack of wanting it badly and with all my heart or for not giving it enough care and attention. It just unrolls like that and leaves me defeated, angry, resigned.
I know Loreto’s right when he tells me: ”Don’t hold too tight, just let go”. But for me, that’s the hardest thing to do. I’ve lost something really precious on the way here, where I am now, and that has left me with a feeling of precariousness, uncertainty in the world, and insecurity in myself. I don’t find it difficult to say it out loud, what I find extremely hard is my ability to change this feeling and accept what has been. Acceptance has become my mantra, my resolution-word for the last few years and I can only say, sometimes I succeed, sometimes not.
I’ve read somewhere the phrase “When life gives you lemons, make lemonade”. And it made me smile. I think that’s exactly the positive attitude I have to remember every day of my life.
So here I am, instead of making lemonade, baking a Yogurt, Lemon and Poppy Seed Bundt Cake.
A deliciously sweet and tart, moist and light cake. Made with love and care, one saturday afternoon, in my parents kitchen, using my mother’s “props”: vintage bundt pan, linens, pottery, cutlery. By the time I took the shots, the cake had cooled off and the icing set. It was time for a lemon ginger tea and a piece of this lovely cake.
My parents had never had poppy seeds before, and they were a little skeptical at the beginning, thinking if they were “edible” 😉 . But after the first bite, they were sold.
The combination of the greek yogurt, butter, lemon juice and icing sugar makes for a dense but very moist and light texture. It is just enough tart that you want to indulge in the sweet icing. And the poppy seeds add that nice little crunch and mild nutty flavor. One slice is just not enough. Between tea time, dinner dessert and breakfast the day after, the cake was gone. Thanks also by a nice visit from my aunt and uncle, who appreciated and enjoyed the cake. Poppy seeds were a novelty for them, too. And I have to say that poppy seeds, or the combination lemon/poppy seed so popular abroad, it is not usual in italian baking.
Hope you enjoy this Yogurt, Lemon and Poppy Seed Bundt Cake as much as we did. Loreto could only see the cake through Skype, too bad, because the smell and the flavor were the best part. My husband, my biggest fan and supporter, but it’s still not enough for me.
Song of the day: “Big Yellow Taxi” by Counting Crows feat. Vanessa Carlton.Print
- 200 g greek yogurt
- 200 g unbleached all purpose flour (or type 00)
- 3 organic free-range eggs
- 2 organic lemons (I used Amalfi lemons), juice and zest
- 150 g butter, melted and cooled
- 150 g icing sugar
- 1 tsp baking powder
- 2 Tbsp poppy seeds
For the glaze:
- 1 Tbsp lemon juice
- 100 g icing sugar
- Preheat the oven to 350° F.
- In a large mixing bowl, grate the lemon zest and squeeze the juice. Set aside.
- In another large bowl, beat the eggs and the sugar. Add the sifted flour and baking powder, then the melted and cooled butter. At the end add the yogurt and mix well.
- Pour the batter onto the lemon juice/zest mixture.
- Then add the poppy seeds and mix.
- Pour the batter in a greased bundt cake pan.
- Cook in the preheated oven for about 50 minutes or when light golden brown in color and a wood skewer inserted in the center comes out clean. The cake will be still wet and moist.
- Cool the cake on a rack and in the meantime prepare the glaze.
For the glaze:
- Mix the icing sugar with the lemon juice until smooth.
- Drizzle the glaze onto the cake with a spoon and let sit for a few minutes.
- Serving Size: 10 servings
Ricetta in italiano:Print
- 200 g yogurt greco
- 200 g farina 00
- 3 uova, biologiche da allevamento a terra
- 2 limoni bio (medio piccoli)
- 150 g burro
- 150 g zucchero a velo
- 1/2 bustina lievito
- 2 cucchiai di semi di papavero
- Per la glassa
- 1 cucchiaio di succo limone
- 100 g zucchero a velo
- Preriscaldare il forno a 160° C.
- In una ciotola grande grattugiare i limoni e versare il loro succo.
- In un’altra ciotola sbattere le uova con lo zucchero. Aggiungere la farina, il lievito e il burro fuso (fatto intiepidire). Incorporare lo yogurt e versare sul succo dei limoni e buccia grattugiata.
- In ultimo aggiungere i semi di papavero e mescolare il tutto.
- Versa in uno stampo da ciambella imburrato bene.
- Infornare per 50 minuti circa. La torta risulterà umida e molto morbida.
- Lasciare intiepidire la torta su una griglia e procedere con la glassa.
- Versare la glassa con un cucchiaio sulla torta e aspettare che si rapprenda.
Per la glassa:
- Mescolare lo zucchero a velo con il succo di limone.
- Serving Size: circa 10 porzioni
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