Lemon and Poppy Seed Bundt Cake

This cake is a real favorite of mine and was made extra special this time by my work colleague Corrie who gifted me this beautiful bundt tin. She herself is a brilliant cake maker and sugar shoe creator, check all her amazing goodies out at sugarbloomcreations. Thanks Corrie 😊Ingredients
2 1/2 cups plain flour
11/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 cup butter, room temp
1/2 cup vegetable oil
1 cup caster sugar
1/2 tsp vanilla extract
4 large eggs
1 cup fresh lemon juice
Zest 2 medium lemons
3/4 cup poppy seeds
1 cup icing sugar
3 to 5 tbsp fresh lemon juiceMethod
Preheat the oven to 180°C
Grease your bundt tin well wth butter or oil spray.In a large bowl add the flour, bicarbonate of soda, salt, butter, oil,vanilla extract, sugar and eggs, using a hand held electric mixer mix on high speed until well combined.
Add the lemon juice and poppy seeds and mix again.
Pour into your prepared bundt tin.
Bake for 45 to 50 minutes or until a skewer comes out clean.
Remove from the oven and leave to cool for 15 minutes in the tin.
Put a cooling rack on top and turn the cake out. Leave to cool.To make the icing mix the icing sugar and a tablespoon of the lemon juice at a time until you get the right consistency.
Pour over the cooled cake and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s