This super moist and zingy cake is fresh and perfect for something a little lighter in the summer. The poppy seeds add a fantastic texture and the lemon glaze is irresitable. This is a culmination and adaptation of a few recipes I've tried and I think the combination is perfect! Be sure to send me pictures of the finished product when you've tried the recipe!
What You Will Need:
For the Sponge:
200g Caster Sugar
200g Unsalted Butter
4 Medium Free Range Eggs (Yes I am a total egg snob, I like the chickens to be happy)
200g Self Raising Flour
100g Ground Almonds
20g Poppy Seeds
Zest Of 2-3 Lemons (depending how lemony you like it!)
Dash of Lemon juice (around 1tsp)
Extra butter and a dash of plain flour for dusting
For the Lemony Syrup:
125ml Fresh Lemon Juice
100g caster Sugar
For the Glaze:
Juice of one lemon
150g Icing Sugar
Preheat oven to 175 degrees/Gas mark 4
10" bundt tin
To make the Sponge
Add the butter, sugar and lemon to a mixer on a slow speed and cream together until light and fluffy and pale in colour.
Beat the eggs in another bowl and add to the creamed mixture, taking care not to add too much too quickly. (if the mixture begins to split, stop mixing and add a couple of tablespoons of the flour to re-bind it). Once all the egg has been added, sift in the flour, almonds and poppy seed and mix until just combined.
Prepare the tin by greasing with butter and dusting with plain flour.
Pour in the mixture and tap a few times so it settles to the bottom.
Bake for around 30-40 minutes until golden brown, springy to the touch and when a skewer is inserted into the middle, no batter is still uncooked and the skewer is clean.
To make the lemon syrup
While the cake is baking, put the lemon juice and sugar in a pan and bring to the boil, stirring until the sugar is dissolved. When boiling immediately set aside to cool. Once the sponge is baked, skewer it in several places and brush around half of the lemon mixture onto the bottom side.
Leave to cool completely before turning the cake out and brushing the remaining mixture on the top of the cake.
To make the Glaze
Add the icing sugar and lemon juice in a bowl and mix. The mixture should be runny and not too thick. Add more icing sugar or lemon juice to achieve the right consistancy if needed, more juice will make a runnier glaze, more icing sugar will thicken it. Drizzle all over the cooled cake. Don't be too neat about it! This is all about that gorgeous home baked look.
Hope you enjoy and please if you use my recipes on your blog, link back and give the deserved credit! :)