Recipe | Lemon & Poppy Seed Bundt Cake

I have been wanting a bundt tin for ages! I finally picked one up for only £2 at Home Bargains. So I couldn't wait to try it out. I used a recipe from The Clandestine Cake Club Cookbook. The have a few bundt recipes and I chose to make the Lemon & Poppy Seed Cake. I haven't made a lemon cake before so I was really excited to give it a go! My cake turned out really well, the tin was great and the cake came out really easily.

Lemon & Poppy Seed Cake 

Serves 12 

Ingredients - 

225g Butter, Softened 
450g Golden Caster Sugar
6 Eggs
420g Plain Flour
1/2 tsp Bicarbonate of Soda
1 tsp Ground Ginger
1/2 tsp Salt
20g Poppy Seeds
1 tsp Lemon Extract 
250ml Natural Yoghurt 
Juice and Zest of 2 Large Lemons

Lemon Glaze - 

Juice of 1 Lemon
150g Icing Sugar

Method - 

1. Preheat the oven to 190 degrees C/fan 170 degrees C/Gas Mark 5. Grease and flour a 2.5-3 litre bundt tin. 

2. Beat the butter and sugar using a wooden spoon or electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition, and adding a tablespoon of flour with the final egg to prevent curdling. 

3. Sift the remaining flour, and add the bicarbonate of soda, ginger and salt into a separate bowl and stir in the poppy seeds. Combine the lemon extract, yoghurt, lemon juice and zest in a jug. 

4. Add a third of the flour mixture to the egg mixture and mix until just incorporated. Add half the yoghurt mixture and mix until just incorporated. Repeat in the same proportions until all the mixtures have been combined. 

5. Pour the batter into the tin. Bake in the oven for 50 minutes-1 hour or until a skewer inserted into the centre comes out clean. The cake will be shrinking away from the sides ever so slightly. Leave in the tin to cool completely. 

6. To make the glaze, add enough lemon juice to the icing sugar to form a runny icing. Drizzle over the cooled cake.  

1 comment

  1. Love lemon cake
    xx, Michelle


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