Lemon Poppy Seed Cake (Gugelhupf)

Step by step: Lemon Poppy Seed Cake (Gugelhupf)

• Step1

  Lightly brush the Bundt pan with butter. Sprinkle with flour, tap the pan to distribute evenly and shake off the excess flour.

• Step2

  Zest three lemons. Grind 100 grams (3.5 oz) of poppy seeds. Mix with 75 grams (2.6 oz) of flour, 75 grams (2.6 oz) of starch, a pinch of salt and a flat teaspoon of baking powder.

• Step3

  Separate 11 eggs. Combine 11 egg yolks with one whole egg in the bowl of a stand mixer. You could use the leftover egg whites to make Brutti ma Bouni- Italian hazelnut meringue cookies.

• Step4

  Whip the egg, egg yolks and 240 grams (8.5 oz) of sugar on medium- high speed until light and very fluffy, about 8 minutes.

• Step5

  Add the zest of 3 lemons to the egg mixture. Sift the flour mixture and the poppy seeds over the egg mixture and fold in one direction using a rubber spatula.

• Step6

  Add 270 grams (9.5 oz) of melted butter and fold until incorporated.

• Step7

  Bake at 170°C (340°F) for about 50 minutes. A skewer inserted in the center of the cake should come out clean.

• Step8

  Let the cake cool in the pan for 10-15 minutes, unmold and cool completely. Transfer to a plate, dust with powdered sugar, serve and enjoy!

• Step9

  We love Austrian pastries. Visit our site for Apple strudel, Sachertorte, Linzer torte and more recipes.