Saturday, 11 March 2017

Lemon Poppyseed Bundt Cake

Posted by Kim Fong On 3:18 pm No comments


Following an impulse purchase of a bundt cake tin, it sat among my collection of bakeware for months. Then I received some lemons from my mum, I thought to make use of this tin. I was a bit nervous at first - what if it doesn't come out - it will be stuck there forever! Over dramatic - just a little! After researching an few different blogs, I decided to bite the bullet and use the bundt and make lemon poppyseed cake for my weekly family dinner. It turned out PERFECT-O! Thanks to Sally's Baking Addiction. The cake is moist, not too sweet, great tangy lemon-y flavour. Made this twice more in subsequent days to use up to lemons and share the love.


Below my version of events.


Ingredients:


Cake

2 & 3/4 cups (343g) all-purpose flour
1/4 cup (30g) cornstarch
1 teaspoon salt (reduce if using salted butter)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup poppy seeds
1 cup (230g) unsalted butter, softened to room temperature
1&1/4 cups (250g) granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
zest of 2 large lemons
juice of 2 large lemons (about 1/2 cup)
1 cup (240ml) buttermilk, room temperature

Lemon Simple "Soaking" Syrup

1/2 cup (100g) granulated sugar
juice of 1 large orange (about 1/2 cup)

Lemon Glaze

1/2 cup (60g) sifted icing sugar
juice of 1/4 large orange or (2 Tablespoons)
At this point I actually used the leftover "soaking syrup" and kept adding enough icing sugar to make a runny paste.

Method

1. Preheat the oven to 175C. Greased bundt tin with melted butter thoroughly. Set aside.

2. Sift the flour and cornstarch together into a large bowl. Whisk in the salt, baking powder, baking soda, and poppy seeds. Set aside.


3. Using a cake mixer, beat the butter on high speed until smooth and creamy. Add the sugar and beat on high speed for 2 minutes until creamy and pale. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Beat in the lemon zest and lemon juice. 


4. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick.


5. Pour/spoon the batter evenly into the prepared bundt pan. Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan. Then turn out onto cooling rack.


6. During this time, make the simple syrup. Combine the granulated sugar and lemon juice in a small saucepan over medium heat. Stirring constantly, cook until the sugar has dissolved. Remove from heat and set aside.


7. Place warm bundt cake on a large plate or serving dish and spoon the syrup on top of the cake. Allow cake to cool completely.


8. With the leftover syrup whisk in icing sugar to form a thick and runny paste. Do this a tablespoon at a time. Drizzle over cooled cake. Slice and serve.






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