Super Moist Poppy Seed Bundt Cake
Ingredients
- 250 g softened butter
- 225 g sugar
- 1 packet vanilla sugar
- 4 large eggs
- a pinch of salt
- zest of 1 lemon
- 375 g all-purpose flour
- 65 g cornstarch
- 1 packet baking powder
- 1 packet vanilla pudding powder
- 5 tablespoons milk
- 250 g prepared poppy seed mixture
- powdered sugar, for dusting
Preparation
Moisten a 24 cm silicone bundt pan with cold water and do not dry (for a regular bundt pan, grease and dust with flour). Cream the softened butter with sugar and vanilla sugar. Gradually add the eggs, salt, and lemon zest
Mix and sift the flour, cornstarch, baking powder, and vanilla pudding powder. Add in three portions and mix well. Stir the batter with milk
Pour half of the batter into the prepared pan and mix the other half of the batter with the prepared poppy seed mixture
Pour the poppy seed batter over the vanilla batter and marble the two batters with a fork. Bake the cake at 180°C conventional oven (160°C fan) for about 40 minutes. Invert the cooled cake and dust with powdered sugar
Notes
The cake yields about 10 servings
