Spring is here, and it is packed with citrussy flavour and crisp poppyseed texture. Cake that is Fresh as the first day of Spring. Drizzled with Silver Birch Icing to create a picture-perfect fluffy Bundt cake.
- Servings
- 8-10 slices
- Prep Time
- 50 minutes
Ingredients
- 300 g All Purpose Flour
- 2 1/2 tsp Baking Powder
- 2 1/2 tsp Bicarbonate of Soda
- 1/4 tsp Salt
- 3 tbsp Blue Poppy Seed
- 155 g Butter (room temperature)
- 335 g Bonraw Silver Birch Caster
- 2 tbsp Fresh Lemon Zest
- 50 ml Fresh Lemon Juice
- 3 large Eggs (room temperature)
- 1 tsp Vanilla Extract
- 100 ml Vegetable Oil
- 240 g Greek Yoghurt
- 120 g Bonraw Silver Birch Icing
- 2 tsp Lemon Juice
- 1 tsp Cold Water
Instructions
Grease all the sides and bottom of a 20cm bunt cake pan and pre-heat the oven at 175C degrees fan.
In a bowl whisk the flour, baking powder, bicarbonate of soda, salt and poppy seeds.
Using a stand mixer fitted with the paddle attachment, cream the butter and Silver Birch Caster for 3 minutes on medium speed.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest, vanilla extract, fresh lemon juice and vegetable oil until thoroughly combined.
With the mixer on low, alternate adding the flour and yoghurt, starting and ending with the flour. Mix until combined, don’t over mix, the batter will be thick.
Pour the mixture into a bundt cake pan and bake for approximately 40-50 minutes until cooked through and a cake tester comes out clean.
Once baked, remove the pan from the oven and wait for 10 minutes. Then remove the cake from the pan and let it cool on the wire rack until room temperature
With a wire mesh strainer, sift the Silver Birch Icing into a mixing bowl. Press it through the mesh carefully to remove any lumps.
Stir in the water and lemon juice to make a thin and pourable glaze. It should be smooth in texture, thinner than pancake batter, but thicker than heavy cream.
If the mixture is too dry, add a few drops of water at a time until it flows freely. If the mixture is too wet, sift in a bit more icing sugar.
Pour the lemon glaze on top of the bundt cake and store it in an airtight cake container for 4 days.
Lemon Poppyseed Bundt Cake
