Recipes Tea cakes

Lemon & poppy seeds mini bundt cakes

May 15, 2018
lemon poppy seeds mini bundt cakes

Whilst foraging in Crete for a new workshop venue, I am sharing with you these lemon & poppy seeds mini bundt cakes. I used to love having them for afternoon tea when living in London. They are a simple but comforting treat if you need to use up your lemons. The glazing can be an option as it is a lot of added sugar but once in while why not?!

I have used the recipe from The Guardian here without the syrup part. I made mini cakes as I wanted to use the mini bundt tin I had just purchased. Next time I will try with another type of flour to enhance flavours!

Enjoy with a nice walk through my last year’s photos of London. I will be back at some point as my favorite family from Australia, Justin & Jen & the kids are moving to London for a while, so cannot wait to catch up after they have settled in and discover other parts of the city with them!

London notting hill

london flowers

lemon poppy seeds mini bundt cakesLondon flowers

london notting hill

lemon poppy seeds mini bundt cakes

lemon poppy seeds mini bundt cakes


Makes 6 mini-bundt cakes


125g butter at room temperature +  extra for greasing
2 organic lemons
1 organic lime
150g sugar
3 large organic eggs
200g plain flour + extra for the tin
10g baking soda
4 tsp. Greek yoghurt (or fromage blanc)
1 tbsp. poppy seeds, plus a pinch for the top
190g icing sugar, sieved


Preheat the oven to 180°C / 350°F.

Grease and flour a mini bundt tin. Grate in the zest of the two lemons and set aside.

In a stand alone mixer, whisk the butter with the sugar. Beat in the eggs one at a time. Then carefully fold in the flour and stir well until combined. Finally, mix in the yoghurt, poppy seeds and zests.

Pour the batter into your greased & floured tin and bake in the oven for 20-30 minutes or until cooked when tested with a skewer (which should comes out of the cake clean). Allow the cakes to cool for a few minutes, then turn them out onto a wire rack to cool completely.

To make the icing, zest the lime into a measuring jug, stir in the icing sugar and its juice. Be aware that the mix should not be too runny. If too thick, add in one or two teaspoons (one at a time) of lemon juice or until you reach the right consistency. Whisk well to remove any lumps and then pour half of the icing over the cakes. Spread out to the edges before pouring over the remainder. Sprinkle with a few more poppy seeds and allow to set before serving.

london pimlico

london columbia rd

See you soon London!

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