I love bundt cakes – they’re just delicious! There’s something very cool about the shape of them, and you can make some really tasty cakes with that style. Bundt tins are best for cakes that don’t require a fussy frosting – just a nice simple glaze or a dust of icing sugar. You can also fill the middle with fresh fruit or even flowers – the possibilities are endless!
I love lemon in cakes and the combination of lemon and poppy seed is a classic. The poppy seeds give a slight crunch to the sponge and the lemon is beautifully zingy. I use unrefined golden icing sugar to give a lovely flavoursome glaze but you could use plain white glaze if you can’t get the unrefined version. Or if you wanted to keep it simple, you could just sift some icing sugar lightly over the top.
- 235g self raising flour
- 235g caster sugar
- 235g butter or baking spread (plus extra for greasing)
- a heaped tsp of baking powder
- 4 eggs
- the zest of four lemons
- the juice of two lemons
- 50g poppy seeds
for the glaze:
- juice of 2 lemons
- 300-400g icing sugar
- Preheat the oven to 170°c.
- Sieve the flour and baking powder into the bowl of a standmixer (or a large bowl if you don’t have one).
- Add the sugar, butter, eggs, zest, juice, and poppy seeds into an bowl and mix on a low speed until the mixture comes together. Turn the speed up and beat for 30 seconds until it’s smooth.
- Butter the bundt tin generously and pour the mixture into the tin. Smooth the top with a spoon and bake for around 30 mins. Test it by sticking a skewer in – if it comes out clean, the cake is cooked.
- Cool in its tin for 10 mins, then turn it out onto a cooling rack.
- While it’s cooking, make the glaze. Squeeze the lemons into a bowl and add 300g of icing sugar. Beat with a whisk until smooth. Keep adding sugar until it’s thick and can be dribbled slowly off the whisk.
- When the cake is cool, drizzle the glaze over the cake, as in the photo.
The cake keeps for 2-3 days in an airtight container. Best served with a cup of tea! :)