Top these cakes with edible, organic flowers for a beautiful presentation.
You will need:
For the cake:
23⁄4 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons poppy seeds
pinch of salt
11⁄4 cups plain Greek yogurt
1 tablespoon grated lemon zest
2 large eggs
1 tablespoon lemon juice
1 stick butter, melted
For the frosting:
1 egg white
1 tablespoon lemon juice
confectioners’ sugar
For the cake:
23⁄4 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons poppy seeds
pinch of salt
11⁄4 cups plain Greek yogurt
1 tablespoon grated lemon zest
2 large eggs
1 tablespoon lemon juice
1 stick butter, melted
For the frosting:
1 egg white
1 tablespoon lemon juice
confectioners’ sugar
- Heat oven to 380oF.
- Mix all dry ingredients in a bowl, add yogurt, lemon zest, and eggs, and mix well.
- Add the melted butter and stir until smooth.
- Pour batter into well-greased mini bundt pans, you can also make it in 1 large bundt pan.
- Bake for about 25 minutes or firm to the touch.
- Cool on a wire rack for 5 minutes before removing them from the pans.
- In a small bowl, mix egg whites and lemon juice and add a little confectioners’ sugar at a time.
- Once the mixture is thick and creamy, pour some over the cakes.
TIP:
Photography by
Food+styling by Marianne Gjengedal | Photography by Aina C Hole
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