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