Lemon and Poppy Seed Drizzle Cake with Glacé Icing

I absolutely love Bundt cakes, and have been meaning to make a Lemon and Poppy Seed Drizzle Cake for a while now! This cake is lovely and fluffy, full of lemon flavour and covered in a thick layer of glacé icing! Perfect with an afternoon cuppa!

This cake cuts into 10-12 slices and would be perfect for serving at a Birthday party, family get-together or for an upcoming Easter brunch!

Bundt Cakes – Simple yet Effective

I don´t know why, but I have always loved Bundt cakes. I think it´s just the shape that makes you think that the cake is something really special – although they couldn´t be easier to make! If you don’t have a bundt tin, you could also use a fluted ring tin or even a smaller round (20cm) or loaf tin! Depending on what kind of tin you use the baking time may vary.

Easy, Peasy Lemon Squeezy – Recipe Tips

This lemon and poppy seed drizzle cake is super easy to make! The cake follows the all-in-one method – so all you have to do is combine the ingredients in a bowl and voilà – the batter is done!

The trickiest thing you need to look out for when making this recipe is that you have greased and floured your baking tin properly – because if your cake is stuck, that´s no fun!😅

Another tip for this recipe is to have some lemon juice in a squeezy bottle at the ready, in addition to the four lemons you need. That way, you can first use the juice of the lemons you zested and if you feel like you still need more juice (e.g. in the cake, to make the syrup or for the glacé icing) you can use the bottled lemon juice.

Decorations

I decorated this lemon bundt cake with a layer of thick glacé icing, also known as water icing. It´s the easiest icing to make – just some icing sugar mixed with lemon juice (or water)! Easy peasy! Add a little lemon juice at a time to control how thick the icing is. If, however, you have added a bit too much water and the icing is too runny, it can easily be fixed with a little more icing sugar! As I said, there has never been an easier icing!

The way you decorate your lemon and poppy seed drizzle cake is entirely up to you! I sprinkled mine with another handful of poppy seeds and some homemade candied lemon peel. To make it, I followed this recipe on the BBC webpage. You could also sprinkle over some toasted almond flakes or some desiccated coconut for a tropical twist!

More Lemony Baking Recipes🍋

I love baking with lemon, I think it is one of my favourite flavours! And my lemony recipes are also some of the most popular recipes on my blog! So why not check some of them out?

• Lemon and Yoghurt Cake
• Lemon Meringue Pie
• Mary Berry´s Lemon Drizzle Cake
• No-Bake Lemon Cheesecake with a Gingernut Base and Summer Berries
• Easy Lemon Fairy Cakes

Lemon and Poppy Seed Drizzle Cake with Glacé Icing

Recipe

Ingredients:

FOR THE CAKE

• 250g self-raising flour
• 2 tsp baking powder
• 250g butter, softened
• 250g caster sugar
• 50g ground almonds
• 1 pinch of salt
• 4 medium eggs, beaten
• Finely grated zest of 4 lemons
• Juice of 1 lemon
• 3 tbsp poppy seeds

FOR THE SYRUP

• Juice of 3 lemons (about 100ml)
• 60 caster sugar

FOR THE GLACÉ ICING

• 125g icing sugar
• 2-3tbsp water or lemon juice

TO DECORATE

• ½ tbsp poppy seeds
• Candied lemon peel (optional)
• Toasted flaked almonds

YOU WILL ALSO NEED:

• 23-24cm round, fluted ring or bundt tin

Method:

1. Preheat the oven to 190°C. Lightly grease the bundt tin with some sunflower oil, baking spray or melted butter. Then dust the inside with about a tablespoon of flour, shaking it around and tapping the sides of the tin to make sure it goes everywhere. Tip out any excess flour.
2. Add all of the cake ingredients to a large mixing bowl. Starting on a slow speed, use an electric mixer to start beating the ingredients together. Slowly increase the speed and mix until you have a smooth batter. The mixture should drop off a wooden spoon. If it is too thick, add in a little more lemon juice until you get the right consistency.
3. Transfer the cake batter into your prepared bundt tin and level the surface with the back of a spoon.

4. Bake the cake in the preheated oven for 30-35 minutes until golden brown and starting to shrink away from the sides of the tin. A skewer inserted midway between the side of the tin and the central funnel should come out clean.
5. Near the end of the baking time, start making the sugar syrup. Place the lemon juice and sugar into a small saucepan and gently heat until the sugar has completely dissolved. Then increase the heat and boil for a few minutes until thick and syrupy.

Easy Peasy Lemon Squeezy Lemon Cake!

6. Once the cake has come out of the oven, poke a few holes into the top (which will be the bottom) of the cake using a skewer or toothpick. Brush/spoon about ⅓ of the syrup over the cake. Leave the cake to cool in the tin for about 10 minutes.
7. Carefully turn the cake out onto a wire rack. Poke a few more holes into the top of the cake and brush/spoon the remaining syrup on top and around the sides of the cake. Place a piece of kitchen towel or baking paper under the wire rack to catch any drips. Then leave the cake to cool completely.
8. Once completely cooled, you can decorate it with the glacé or water icing. To make the icing, put the icing sugar into a bowl and gradually add some water, a little at a time, stirring well between each addition. Continue adding the water until the icing has a thick consistency but is slightly runny so that it can run down the sides of the cake.
9. Spoon the icing over the top of the cake, encouraging some of it to slowly drip down the sides. Just give it a little push and gravity will do the rest! Again, you may want to place some kitchen towel underneath the catch any drips.
10. Quickly, before the icing sets, sprinkle the cake with some more poppy seeds and decorate with some toasted flaked almonds or candied lemon peel if you like.