Ingredients

The following ingredients have 10 Servings
  • 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
  • 1 Tbsp lemon juice
  • 100 g icing sugar

Instruction

  • 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.