Lemon and poppy seed bundt cake
If you have a bundt cake tin (or a silicon form) then you can make very pretty cakes with very little effort. This lemon and poppy seed bundt cake is a perfect example. It’s really delicious, too, particularly if made in the traditional way using soured cream – but crème fraîche, buttermilk or natural Greek-style yoghurt would work too. Perfect for afternoon tea-parties or as a gift!
Ingredients
Method
- Preheat oven to 170°C and grease a bundt cake tin then dust it with flour.
- Mix the flour, baking powder, baking soda and poppy seeds.
- Beat the butter until smooth and creamy. Add the sugar, vanilla and lemon zest, then mix well until creamy.
- Add a spoonful of the flour mixture then one egg. Combine well then repeat this – alternating the flour and the egg.
- Finally add the soured cream and lemon juice and gently combine. Do not overmix!
- Spoon the batter into the tin then smooth the top with a spatula, making sure the batter has spread out evenly.
- Bake for 50 mins or until a skewer inserted into the centre comes out dry.
- Place the cake on a wire rack to cool for 10 mins then turn it out.
- Cool completely while you make the glaze: Mix together the lemon juice and powdered sugar then add a few drops of water to make double cream consistency.
- Drizzle this over the cake and let it set before serving.