I love a good Orange and Poppy Seed Cake, but wanted to see how a Lemon and poppy seed cake would go as I have never made one. I can report its just as good, quite different to its Orange flavoured sister, but lovely none the less. You have to make the icing to go with it as it gives it a real kick of the lemon flavour and a burst of sweetness – amazing tang.
The beautiful flowers in the photo are poppies which is what inspired me to make this cake, they are so big and in full bloom at the moment, just stunning – thanks mum, hope you don’t mind a few less poppies in your garden. She normally collects the seed so she can replant them for next year. She might have a few less next year 🙂
Can I give you a word of advise? Well I’m giving to you even if you say no 🙂 Make sure you OIL THE TIN before you put the cake batter in. Write yourself a note that you’ll see or do it before you even start. Don’t tell yourself to do it then forget – like I did. Or you will be struggling to get the blooming thing out and nearly rip the cake in two trying to remove it. Its not a pretty sight so don’t forget!!!
- BUNDT
- 3 cups plain flour
- 1 teaspoons baking powder
- 1 teaspoon of bicarbonate soda
- 1 cup sugar
- rind of 2 lemons
- 100g butter
- 250g yogurt
- 2 eggs
- ¾ cup milk
- ICING
- 1 cup icing sugar
- juice of 1 lemon
- Pre heat the oven to 160C or 320F
- Grease the tin- don’t forget
- Sift the flour, baking power, bicarb into a bowl. Add the sugar and grate the lemon rind in and stir to combine.
- In a separate bowl melt the butter, leave to cool slightly. Add the yogurt, eggs and milk then whisk to combine. Pour into the flour mixture and stir to combine.
- Spoon into the greased Bundt tin and bake for 40mins or until golden brown.
- If the cake rises too high cut some off before you remove from the tin.
- Turn out when cooled.
- To make the icing place the icing sugar and lemon juice into a bowl and stir to combine, if too runny add a little move icing sugar.
- Pour over the turned out cake and serve.
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