Citrus & Poppy Seed Bundt Cake
Recipe type: Cake
Serves: 12 slices
For the cake:
  • 1/4 cup (40g) poppy seeds
  • 1 tablespoon finely grated orange rind
  • 1 tablespoon finely grated lemon rind
  • 1/3 cup (80ml) orange juice (you may need more)
  • 1/4 cup (60ml) lemon juice
  • 250g (8.8 oz) butter, softened and chopped
  • 1-1/2 cups (330g) caster sugar (superfine sugar)
  • 4 eggs
  • 1-1/2 cups (225g) self-raising flour
  • 3/4 cup (110g) plain flour (NB: I used 335g plain organic Italian flour plus 2 teaspoons baking powder)
For the lemon icing:
  • 1 cup (160g) icing sugar (confectioner's sugar)
  • 1 tablespoon lemon juice (you may need more)
  • 2 teaspoons boiling water
To serve:
  • Zest of 1 orange
  • Optional: 60g (2.1 oz) fresh blueberries
  • Optional: Unsweetened yoghurt or cream
For the cake:
  1. Place the poppy seeds in a small bowl. Add the rinds and juices and stand for 10 minutes.
  2. Meanwhile, preheat the oven to 170C (340F). Liberally grease a 24cm fluted ring cake pan (or 10 cup bundt pan) with a pastry brush dipped in softened or melted butter. Sprinkle the pan with a handful of plain flour, shake flour around pan to coat evenly, then tap out excess flour.
  3. Beat the butter and sugar in a mixing bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until just combined between additions.
  4. Fold in the sifted flours and poppy seed mixture in two batches.* Spread the mixture into the prepared pan.
  5. Bake cake** for 45-50 minutes or until cooked when tested with a skewer. Stand cake for 10 minutes before turning onto a wire rack to cool.
For the lemon icing:
  1. Sift icing sugar into a medium sized bowl. Add juice and water and stir until smooth.***
To serve:
  1. Using a spoon, drizzle icing over top of the cake. Use a zester to scrape long threads of orange rind and lay over top of the icing. Can be served with blueberries and/or whipped cream or yoghurt.
* Even though I weighed my ingredients, I found the cake batter quite thick. I added juice from another half an orange till it was the right consistency (i.e. when you hold up a spatula loaded with mixture, the mixture slowly falls off leaving a 'v' shape of batter hanging from the spatula).
** The cake will dome and crack as it bakes - this is perfectly normal, though you can counter it somewhat - when adding the batter to the pan, spread it so that the sides are higher than the centre. If you still end up with a dome, you may want to level it off with a serrated knife once the cake has cooled so that it sits flat on your serving plate.
*** The icing should be fairly stiff, but just runny enough so that it slowly drizzles down the cake. You may need to add extra lemon juice or icing sugar to get the right consistency.
Recipe by The Kiwi Cook at