Cakes, Pies & Tarts, Dessert, Food

Yogurt, Lemon and Poppy Seed Bundt Cake

Nicoletta March 3, 2016

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A deliciously sweet and tart, moist and light Yogurt, Lemon and Poppy Seed Bundt cake, where the poppy seeds add that nice little crunch.

Yogurt, Lemon and Poppy Seed Bundt Cake

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.



Yogurt, Lemon and Poppy Seed Bundt Cake

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.

Yogurt, Lemon and Poppy Seed Bundt 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.

Yogurt, Lemon and Poppy Seed Bundt Cake

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.

Yogurt, Lemon and Poppy Seed Bundt Cake

Yogurt, Lemon and Poppy Seed Bundt Cake

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour


  • 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


  1. Preheat the oven to 350° F.
  2. In a large mixing bowl, grate the lemon zest and squeeze the juice. Set aside.
  3. 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.
  4. Pour the batter onto the lemon juice/zest mixture.
  5. Then add the poppy seeds and mix.
  6. Pour the batter in a greased bundt cake pan.
  7. 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.
  8. Cool the cake on a rack and in the meantime prepare the glaze.

For the glaze:

  1. Mix the icing sugar with the lemon juice until smooth.
  2. Drizzle the glaze onto the cake with a spoon and let sit for a few minutes.


  • Serving Size: 10 servings
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Ricetta in italiano:

Yogurt, Lemon and Poppy Seed Bundt Cake

Ciambella allo yogurt, limone e semi di papavero

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour


  • 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


  1. Preriscaldare il forno a 160° C.
  2. In una ciotola grande grattugiare i limoni e versare il loro succo.
  3. 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.
  4. In ultimo aggiungere i semi di papavero e mescolare il tutto.
  5. Versa in uno stampo da ciambella imburrato bene.
  6. Infornare per 50 minuti circa. La torta risulterà umida e molto morbida.
  7. Lasciare intiepidire la torta su una griglia e procedere con la glassa.
  8. Versare la glassa con un cucchiaio sulla torta e aspettare che si rapprenda.

Per la glassa:

  1. Mescolare lo zucchero a velo con il succo di limone.


  • Serving Size: circa 10 porzioni
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  • Avatar
    Reply Julia March 4, 2016 at 7:06 am

    Nicoletta- this looks beautiful! I am always looking for an excuse to use my poppy seeds (that I feel are usually neglected). Your writing is wonderful as well as your photos. Thanks for sharing!

    • Nicoletta
      Reply Nicoletta March 4, 2016 at 12:41 pm

      Thank you Julia, for your words and compliments. So much appreciated, and needed 🙂 ! I am glad you stopped by!

  • Avatar
    Reply Rachel @ Simple Seasonal March 4, 2016 at 8:17 am

    Such an elegant cake. A perfect way to brighten a bad day. Besides I would take this over lemonade any day! I’m loving your vintage props too!

    • Nicoletta
      Reply Nicoletta March 4, 2016 at 9:07 am

      Thank you Rachel for your nice words! Eating a piece of cake always helps me improving a bad day 😉 .

  • Avatar
    Reply Belen March 5, 2016 at 9:32 am

    Hi Nicoletta,
    I love lemon Cake! I will definitely try this recipe out! It looks great.

    • Nicoletta
      Reply Nicoletta March 5, 2016 at 9:49 am

      Hello! Thank you for leaving your comment! Let me know how you like it or if you need to ask me anything.

  • Avatar
    Reply karrie @ Tasty Ever After March 7, 2016 at 1:25 pm

    I know exactly what you are talking about Nicoletta because I get the same way emotionally. My Hubby, J, Is always telling me to pick my battles and let go of stuff, but many times I just can’t. Speaking of J, lemon is his favorite flavor and he would love this cake so I’m making it very soon for him (and me too). Love that you used your Mom’s kitchen pans and dishes. So sweet and so beautiful 🙂 xoxo

  • Nicoletta
    Reply Nicoletta March 8, 2016 at 12:17 am

    Let go of stuff…sometimes it is just so hard to do, isn’t it?… Hi Karrie, so glad you stopped by 🙂 . Hope you and J like the cake. For a lemon lover it has the perfect amount of tartness. Big hug to you!

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