Lemon Poppy Seed Bundt Cake

This simple Bundt cake is perfect for morning or afternoon tea plainly dusted with icing sugar.

Ingredients serve 12

240 g wholemeal flour

160 g plain white flour

40 g poppy seeds

1 tsp baking soda

½ tsp salt

3 eggs

225 g caster sugar

45 g vegetable oil

250 ml buttermilk

2 lemon juice and zest

Method

Preheat oven to 160ºC normal bake. Spray a Bundt tin with cooking spray. Place flours, poppy seeds, soda and salt in a large bowl and blend. Place eggs and sugar in a mixing bowl and beat with an electrical mixer approx. 5 minutes until light and creamy. Add oil and beat until combined. Blend buttermilk, lemon juice and zest in a bowl. Add to the egg mixture and combine. Add the flour mixture and blend until evenly mixed. Place mixture evenly in the tin and bake in the oven for approx. 60 minutes. Remove from the oven and rest for 10 minutes before turning upside down on a plate. Dust with icing sugar and allow cooling before cutting the cake.

Note: Try drizzling lemon icing on top of the cake instead of icing sugar.