Sun-Kissed Lemon Poppy Seed Bundt Cake
This recipe captures the essence of a bright summer day in a delightful bundt cake. Fragrant Lemon Olive Oil from the Southampton Olive Oil Company adds a subtle yet luxurious richness, while the Sicilian Lemon White Balsamic Vinegar provides a touch of tangy sweetness. Toasted walnuts (optional) and a generous sprinkle of poppy seeds round out the flavour profile, making this a perfect cake for afternoon tea or a special occasion.
Ingredients
2 ½ Cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 Cup granulated sugar
1 Cup packed light brown sugar
3 large eggs
1 Cup unsweetened plain yogurt (or sour cream)
½ cup Green Limonato Olive Oil
½ cup Sicilian Lemon White Balsamic Vinegar
2 tsp pure vanilla extract
½ cup poppy seeds
½ cup chopped toasted walnuts (optional)
Zest of 2 lemons
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
Stir in the yogurt, Limonato Olive Oil, Sicilian Lemon Balsamic, and vanilla extract until just combined.
Add the dry ingredients to the wet ingredients in three batches, alternating with the poppy seeds and mixing until just incorporated. Do not overmix.
Fold in the chopped toasted walnuts (if using) and lemon zest with a rubber spatula.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Chef Tip:
If you want a glaze, you can use this Orange Pineapple Glaze recipe, but substitute with the oil & vinegar used above!