Lemon and poppy seed – the ultimate bundt cake flavour combination – is in perfect balance in Kim Kushner‘s simple cake recipe from her cookbook The Modern Table. Light olive oil adds moisture to the cake, while a cup of orange juice adds sweet citrus notes. This delightful Lemon Poppy Seed Chocolate bundt cake is elegant enough for entertaining and easy enough for family night dinner.
Lemon Poppy Seed Chocolate Swirl Bundt Cake
Lemon and poppy seeds make a perfect pairing, but when you add a fudgy, gooey swirl, this bundt cake is next level.
Equipment
- 9" Bundt pan
Ingredients
- ¾ cup light olive oil plus extra for greasing
- 2 cups all-purpose flour plus extra for dusting
- 1 cup sugar
- 3 eggs room temperature
- 1 cup orange juice or ½ cup orange juice + ½ cup lemon juice
- 2 tsp baking powder
- 1 tsp baking soda divided
- ½ tsp kosher salt
- ½ cup poppy seeds Grated zest of 2 lemons
- 1 cup chocolate syrup such as Hershey’s or U-bet , plus extra for drizzling
Instructions
- Preheat oven to 350°F. Grease a 9-inch Bundt pan with olive oil and dust lightly with flour. Shake out the excess flour.
- In a stand mixer fitted with the paddle attachment (or using a hand-held mixer), beat olive oil and sugar on medium-high speed for 3 minutes. With the mixer running on medium-high speed, add eggs, one at a time, and mix for 5 minutes. Add the orange juice (or orange-lemon juice) and mix for another minute.
- In a large bowl, sift together flour, baking powder, ½ tsp baking soda, and salt. Add the flour mixture to the batter and mix for 1–2 minutes, until combined. Using a spatula, fold in poppy seeds and lemon zest.
- Reserve 1 cup of batter in a medium bowl and set aside. Pour the remaining batter evenly into the prepared pan.
- To the reserved 1 cup of batter, stir in chocolate syrup and the remaining ½ tsp baking soda. Spoon the reserved chocolate batter into the pan. Using a knife, swirl the chocolate batter into the mixture.
- Bake for 50–60 minutes, until the cake springs back when tapped or a skewer inserted into the cake comes out clean. Set aside to cool completely before removing from the pan.
- Run a knife along the sides and center of the Bundt pan to loosen the cake from the pan. Invert the cake onto a cake plate or platter and set aside to cool.
- Drizzle chocolate syrup on top and serve.
Notes
Lemon Poppy Seed Swirl Cake can be stored in the freezer for up to 1 month wrapped tightly in plastic wrap.
Tips from the ELLE Gourmet editors
Room temperature eggs mix into the batter more evenly. They create more voluminous baked goods, which is especially important in a sponge-cake like this one. Brings eggs to room temperature quickly by submerging in warm water for 15 to 20 minutes.
