Austria’s blooming summer fields kiss Mediterranean lemon gardens in a cake. Doesn’t it sound like a dream come true? Well you can actually put this sweet dream on your plate by making this delicious and healthy lemon poppy seed cake!
A wonderful fusion of Italy and Austria
Let me share my new favorite recipe for this summer with you – a juicy, fresh lemon poppy seed cake!
Last year I took a trip to the Amalfi coast in the beautiful country of Italy and found inspiration for this lemon poppy seed bundt cake. There I went hiking through the lush lemon gardens. Then coming back home and seeing all the wonderful poppy seed flowers in full bloom on the summer fields, I put two and two together to one genius combination of flavors!
I know there are already a lot of delicious lemon poppy seed cake recipes out there, but what makes this bundt cake so special and unique is the use of white chocolate as a substitute for oil in the cake. with white chocolate. Instead of using oil, white chocolate is stirred into the dough instead. This gives the cake a wonderfully soft and juicy consistency with a very special aroma.
Summer poppy seeds combined with the pleasant tang and freshness of the lemon makes this cake a hit for every summer party. I already made this bundt cake for various parties and the pieces were gone within a matter of minutes every time.
Easy Lemon Poppy Seed Cake Recipe
Here is the recipe for this sugar-free poppy seed cake with lemons and white chocolate. The preparation of the bundt cake is really very simple and does not require any special cooking skills. By the way: if you don’t have a mould for a bundt cake – you can also make this cake as a loaf!
Lemon poppy seed cake with white chocolate
- 250 g spelled flour
- 1 teaspoon Baking powder
- 1/2 tsp salt
- 30 g grated poppy seeds
- 4 eggs
- 250 g sour cream
- 170 g butter
- 2 tbsp lemon zest grated
- 50 ml lemon juice
- 100 g xylitol or granulated sugar
- 100 g white chocolate
Preheat the oven to 180 degrees celcius.
- Mix the flour with baking powder, salt and poppy seeds.
Mix the butter with the xylitol (granulated sugar) until smooth. Gradually add the eggs and mix well.
- Now alternately add the sour cream and the flour mixture and continue stirring.
- Then stir in the lemon zest and lemon juice.
Melt white chocolate over a water bath and stir into the mixture.
Bake the cake in the oven for 55 minutes.
Let cool and then sprinkle with icing sugar.
I hope you enjoyed this recipe and you will try it this summer! 🙂
Looking for more cake inspiration? Make sure to check out these recipes:
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