Lemon poppyseed bundt cake with blueberry & lemon icing

Ingredients – serves 8

For the cake:

  • 4 eggs
  • 70 g butter (+ some extra to prepare the cake tin)
  • 260 g sugar
  • zest of 2 lemons
  • 220 g flour (+ some extra to prepare the cake tin)
  • 5 g baking powder
  • 40 g poppy seeds
  • 100 ml double cream

For the icing:

  • juice of half a lemon
  • 30 g blueberries
  • 250 g icing sugar

For the topping:

  • a handful of blueberries
  • fresh rosemary sprigs
  • 1 teaspoon icing sugar


Make the cake:

  • Heat the oven to 200C/180C fan/gas 6.
  • Thoroughly brush a bundt tin with melted butter, then dust with flour.
  • Whisk the eggs with the sugar and lemon zest for 8 minutes until pale and fluffy.
  • Gently warm the cream, then pour it over the whisked eggs and give it a good stir.
  • Sift the flour and baking powder over the mixture, tip in the poppy seeds and fold together.
  • Melt the butter on a very low heath, add it to the batter and whisk until well combined.
  • Pour the mixture into the prepared tin, put it in the heated oven and bake for 5 minutes.
  • Lower the heat to 160C/140C fan/gas 3 and bake for another 50 minutes. Take out of the oven, remove the cake from the tin and leave to cool.

Make the icing:

  • Stir half of the icing sugar with the lemon juice in a small bowl to form a thick and smooth glaze.
  • Mash the blueberries, rub them through a sieve with the back of a spoon into a second small bowl to remove the skin.
  • Add the other half of the icing sugar to the sieved blueberry purée, mix until all sugar is dissolved and you get a smooth and thick pink glaze.

Assemble the cake:

  • Drizzle the lemon icing over the cooled cake, let it set for 2 minutes.
  • Spoon over the blueberry icing, then top with the whole blueberries.
  • Decorate with a few sprigs of fresh rosemary and dust with the icing sugar.

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