Rating: 3.5 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
  • 13 Ratings
Sarah Copeland


Credit: Marcus Nilsson

Recipe Summary test

20 mins
1 hr 15 mins
Serves 6 to 8


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°F. Butter and flour a 12-cup Bundt pan, tapping out the excess flour. In a food processor, pulse together the flour, sugar, poppy seeds, baking powder, and salt. Add the butter and pulse to form pebble-size pieces.

  • Whisk together the yogurt, eggs, and lemon zest. Add to the flour mixture and pulse until just combined, 30 seconds. Spoon the batter into the prepared pan and bake until the cake is light golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.

  • Meanwhile, make the syrup. Combine the sugar and 3 tablespoons water in a small pan. Cook over low heat until the sugar has dissolved and is just warm (do not boil). Stir in the lemon juice.

  • Cool the cake in the pan on a rack, 20 minutes, then turn out onto a serving platter; cool until just warm to the touch. Prick all over with a toothpick. Slowly drizzle the syrup over the cake. Cut into slices and serve.

Nutrition Facts

344 calories; fat 15g; cholesterol 90mg; sodium 278mg; protein 4g; carbohydrates 49g; sugars 31g; fiber 1g; iron 1mg; calcium 133mg.