Yogurt, Lemon and Poppy Seed Bundt Cake

The combination of the Greek yogurt, butter, lemon juice and icing sugar makes for a dense but very moist and light texture. It is just enough tart that you want to indulge in the sweet icing. And the poppy seeds add that nice little crunch and mild nutty flavor.

200 g Greek yogurt
200 g unbleached all purpose flour (or type 00)
3 organic free-range eggs
2 organic lemons (I used Amalfi lemons), juice and zest
150 g butter, melted and cooled
150 g icing sugar
1 tsp baking powder
2 Tbsp poppy seeds

For the glaze:
1 Tbsp lemon juice
100 g icing sugar

View the full recipe at Sugar Love Spices →