Lemon Poppy Seed Bundt Cake - Austrian Gugelhupf Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar adds a unique flavor.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

Lightly brush the Bundt pan with butter.

Sprinkle flour in the pan, tap to distribute evenly, and shake off the excess flour.

Zest three lemons.

Measure 100 grams of poppy seeds.

In a bowl, combine 75 grams of flour, 75 grams of starch, a pinch of salt, and a flat teaspoon of baking powder.

Separate 11 eggs, combining the yolks with 1 whole egg in the bowl of a stand mixer.

Whip the egg yolks and whole egg with 240 grams of sugar on medium-high speed until light and very fluffy, about 8 minutes.

Add the lemon zest into the egg mixture.

Sift the flour mixture and poppy seeds over the eggs and fold in one direction using a rubber spatula.

Add 270 grams of melted butter and fold until incorporated.

Pour the batter into the prepared cake pan.

Bake at 170 degrees Celsius for about 50 minutes.

Check doneness by inserting a skewer in the center; it should come out clean.

Let the cake cool in the pan for 10 to 15 minutes before unmolding.

Transfer to a plate and dust with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens