Bundt It's Just So Lemony!
Lemon & Poppy Seed Bundt
Inspired by the opening episode of this years Bake Off, we decided to have a go at our own signature drizzle cake. Despite the competitors desire to do something different, the Gents believe you really can't go wrong with a classic, after all, they're a classic for a reason. However, for a slight twist (ok we couldn't resist) we looked to Sally and her 'Baking Addiction' blog for inspiration. Described by Sally as the "...most cheerful dessert on the planet.", this lemon and poppy seed bundt is "...windows down, music blaring...sunshine in a bundt pan."!!!
Preparation is key in making light work of this tart and tangy delight. Weigh out your wet and dry ingredients before zesting and juicing your lemons. When you're ready to start, preheat your oven to 175C (we used 150C fan as ours in seriously hot) and carefully grease and flour your bundt pan. Make sure you take your time as you don't want any of your detail to get stuck when you turn it out.
Cream your butter and sugar until light and fluffy before slowly mixing in your eggs, one at a time. Add your vanilla, lemon zest and lemon juice and ensure it's fully combined. In a separate bowl, sieve your flours, add baking powder/soda, salt and the poppy seeds and mix well. Now fold in your flour and buttermilk in about three separate stages until your batter has no visible lumps.
Carefully pour into your bundt pan and level before baking for 40-50 minutes or until a skewer comes out clean. Rest in the pan for 15-20 minutes before turning out onto a rack to cool.
For the drizzle you'll need more lemon juice (we're up to four lemons now) and sugar. Heat gently until the sugar is fully dissolved then remove from the heat. Pour, spoon or brush over your cooled bundt until all the syrup is used.
Finally, make a simply water icing with, wait for it... your fifth lemon, and pour over your moist bundt. So there we have it, summer sunshine on a plate. Anyone got some palm trees and sand?!