With poppy seeds for texture, lemon glaze for tartness and white icing for a deliciously sweet finishing touch, this fluffy light sponge cake is sure to become a firm spring favourite in your household. The bundt shape makes this bake something special, but feel free to cook in any tin you like for an everyday treat.
To make this delicious zesty bake, you will need:
350g butter, 350g caster sugar, 6 eggs, 400g self raising flour, 1tsp baking powder, 2tsp vanilla, 3tbsp honey, 250ml sour cream, zest 6 lemons, juice 2 lemons, 3tbsp poppy seeds
Preheat the oven to 180c (fan) and grease and flour your bundt tin (this ensures easy removal of the cake when baked!).
Cream together your butter and sugar using an electric whisk until light and fluffy. Now add the eggs one at a time with a little of the flour; whisk between each addition and once all the eggs and flour have been combined, stir in the vanilla and baking powder.
Now whisk in the honey, sour cream, zest and juice of the lemons until combined. The mix should be light and thick. Fold in the poppy seeds.
Spoon the mix into the tin and even out. Place in the oven on a middle shelf and bake for 50-60 minutes or until golden brown. Leave in the tin for 5 minutes then transfer onto a wire wrack.
For the lemon glaze, you will need:
150g granulated sugar, juice 2 lemons
Place your sugar and lemon juice in a small pan and heat for 5 minutes, stirring occasionally.
Remove from the heat. Using a skewer, make holes across the surface of your cake. Pour the hot lemon glaze all over the the sponge, allowing it to sink into the holes. Leave to cool for 10 minutes.
For the white icing, you will need:
200g icing sugar, a few drops water
Now, combine the icing sugar and water and drizzle all over the cake. For decoration, use some poppy seeds and more lemon zest.
Eat warm from the oven with a dollop of creme fraiche or cool and have a slice with your afternoon cuppa.