I have been a little obsessed with cakes lately. This all started after watching the Great British Baking show on PBS and Netflix. The show totally inspired me to step it up and create my own recipes! Apparently the contestants have to devise their OWN recipes for all of their bakes (except the technical). I couldn’t believe it.
The first proper cake I made in 2016 was a lemon bundt cake. It was beautiful and so tasty. My family’s favourite cake is lemon, so they were thrilled.
The lemon poppyseed bundt recipe posted below is MY OWN recipe, developed after lots of lemon bundt baking! I’ve been working really hard on rehabbing my injury, and I think we can all agree that we need carbs after a workout right? Like cake carbs? Yeah, perfect.
In other news! I have been trying to eat more protein in order to support all my physical effort. I was vegan for around 2 years, and now it seems i’m obsessed with dairy products. I think they add such amazing qualities to baked goods, and they’re a great source of protein and calcium. Half the reason I went vegan in the first place, and declared my vegetarianism at the age of 5, is because of my compassion for animals. Because of this I always choose organic, grassfed and free range. This is actually less for my health and more for the welfare of cows and chickens.
ALSO, apparently eating full fat dairy is a lot better for absorbing vitamins…not to mention it is sooooooo much more satisfying. #homo.
Okay! Onto my lemon poppyseed cake. Here it is:
This is a simple, foolproof recipe. I hope you try it and love it!
Lemon Poppyseed Bundt Cake:
2 1/2 cups self rising cake flour (you can use all purpose, adding 1 tsp of salt and 2 tsp baking powder)
3/4 cup softened butter
2 cups granulated sugar
4 eggs (yolks and whites separated…you can skip this step if you want)
2 large lemons for zesting and juicing
1 1/2 tsp lemon extract
1 tsp vanilla extract
1 cup plain greek yogurt
1/2 cup lemon juice
1/4 cup poppyseeds
1 1/2 cups powdered sugar
1 tbsp meringue powder (optional)
2-4 tbsp lemon juice
1/2 tsp vanilla
1 tbsp melted butter
1.) Preheat oven to 350 and grease a bundt pan.
2.) Separate the egg yolks and egg whites, making sure no yolk contaminates the whites (otherwise they won’t froth up). Beat the egg whites with a stand mixer until stiff peaks form. Set aside.
3.) Cream softened butter until smooth and fluffy, around 2 minutes. Slowly add granulated sugar, egg yolks, extracts, and lemon zest. Cream until smooth.
4.) Mix together the greek yogurt and lemon juice. Beat in flour, and this greek yogurt and lemon mixture, alternatively into the cake batter. Beat in poppyseeds.
5.) Gently fold in the egg whites.
6.) Bake at 350 for 45-50 mins, until cake tester comes out clean.
7.) Flip bundt onto a wire rack after cooling for 10 mins, pour the glaze over once the cake has cooled.