Lemon & Poppy Seed Crown Bundt

NordicWare’s new Crown Bundt

I was so excited to receive this new NordicWare Crown Bundt tin, which is not yet available in the UK. My Bundt Buddy Corrina bought them whilst holidaying in USA and sent one to me, on her return. Corrina has her own blog Too, take a look here and Corrina can also be found on Twitter @Confarrero

This is one of 3 new Bundt tins released from NordicWare done in a gold finish, to celebrate their 70th Anniversary.

I think this tin will Top many a Bundt Addicts Wish List.

The recipe used is from Delicious Magazine This is a fantastic recipe. I’d recommend this to anyone looking for a great Lemon Drizzle cake recipe.

 

 

Recipe: Ingredients (this will serve 12 – 16 people)

• 250g Stork Margarine
• 250g plain flour
• 1½ tsp baking powder
• ¼ tsp fine salt
• 225g caster sugar
• Finely grated zest 3 lemons
• 4 large free-eggs, at room temperature
• 2 Tbsp poppy seeds

 For the syrup

• 100g caster sugar
• Juice of 3 lemons

For the icing drizzle

• 80g icing sugar (I use Lemon Drizzle Icing from Sugar & Crumbs)

Method

1. 01.Heat the oven to 180°C/fan160°C/gas 4. Grease the tin well (this is the essential part of your preparation) I use Wilton cake release from Lakeland
2. 02.Sift the flour, baking powder, and salt into a large bowl.
3. 03. Beat together the butter, sugar and lemon zest, in your stand mixer until the mixture is very pale and fluffy. Add the eggs one at a time, beating well after each addition, then (using a metal spoon) fold in the flour mixture, taking care not to knock out the air you’ve so carefully beat in. Finally stir in the Poppy seeds.
4. 04.Dollop the mixture into the greased bundt tin and smooth the top, then bake for 35-40 min or until a skewer inserted into the centre comes out clean. Another indication that it’s done, is the cake shrinks away from the edge of the tin.
5. 05.While the cake is baking, make the syrup: heat the sugar and lemon juice in a pan and bubble for 3 min until reduced by half, then transfer to a shallow bowl to cool completely.
6. 06.When the cake is cooked, remove from the oven, poke holes all over the surface and, while the cake is still warm, spoon over the cooled syrup (you may not need to use it all). Leave the syrup to soak into the cake for 15 min, then turn the bundt out of the tin onto a wire rack and leave to cool completely.
7. 07.For the topping, put the icing sugar into a jug and add a tsp cold water. Sir well with a fork until smooth, then add a little more water, drop by drop, until the icing reaches a thick, pourable consistency. Drizzle down the inside ridges of the cake, then add a fine sprinkling of poppy seeds. Leave to set for 15 min.

I enjoy this, just as it comes with a cup of tea or served with a little whipped cream. Some of my family like it served with lashings of hot Custard.

 

The complete recipe from @DeliciousMag can be found here

I have since, done a Red Velvet cake in the same tin. I wanted to see if the detail showed on a dark bake, as well as a light coloured bake. I’m glad to say, both look fabulous.

This leaves me hankering for the other two new Anniversary tins now. #BundtAddict #BundtArmy