The spring has sprung or at least it seemed like it. Anyways we had a couple of beautiful warm days around Easter so I got thinking about my spring recipes and which one would be the best to make. Now when its nice and sunny and warm-ish ( lets not pretend its summer yet #ILoveVeryHotWeather) as most of humans on this planet  I tend to navigate towards lighter or more refreshing recipes (I’d like to see someone eat a triple chocolate fudge cake when its plus 30C…lol). Lemon recipes are definitely up there for me. Quite honestly I love lemon. In general just as a fruit along with all its citrusy friends. I drink lemon water every morning and quite honestly  if its lemon cookies, scones, cakes, pies, puddings… I just love it! It’s just tastes sooo refreshing and light, just can’t beat it! So with this first little bit of warmth and sunshine I wanted to bring a bit of this freshness into my kitchen after a long winter of craving heavy chocolaty cakes. So i turned to one of my favorite recipes with lemon and poppy seeds. This cake is really well balanced, fluffy but doesn’t fall apart with a bit of a lemon kick created by the glaze. Can’t really remember where it comes from, its been in my book for quite a while. Might be my mom or one of my grandmas… In any case its quick and quite simple and just so yum! So here it is! Hope you enjoy it as much as I do:

Lemon Poppy Seed Bundt Cake with Lemon Glaze

Ingredients:

• 250g of non salted butter
• 200g of sugar  
• 1 sachet of Vanilla sugar
• 4 eggs
• 2 pcs of organic lemons
• 1 tsp of baking powder
• 280g of all purpose flour
• a pinch of salt  
• 4 Tbsp of poppy seeds

For lemon glaze: 200 g of powdered sugar  and juice from the whole lemon

Directions:

1. Mix softened butter, sugar and vanilla sugar in a bowl until fluffy, foam like consistency. I like to use a basic hand mixer.
2. Now slowly add eggs one by one, mixing well after each one.
3.  Gradually add juice from one lemon and lemon zest. The butter will not dissolve completely and little lumps will form but don’t worry this is normal and it always happens to everyone so just do not freak out. Once you add the flour the result will be just fine 🙂
4. In a separate bowl combine dry ingredients.
5. Add dry ingredients to your mixture and mix well. Still just using a hand mixer.
6. Pick a form you like, grease it with butter and sprinkle with flour.
7. Transfer a rather stiff dough into the form.

   

8. Bake at 180 C or 350 F for about 30 min. The baking time heavily depends on your oven type. It can be much less and it can me much longer too. Just keep an eye on it when you make this care for the first time. Bake until golden and until a cake tester comes out clean.
9. Take the cake out and let cool completely. Make sure you don’t try to transfer the cake while hot as it can stick and go wrong it all kinds of ways and we certainly don’t want that.

   

10. While the cake is cooling prepare your lemon glaze by whisking the ingredients together until smooth.

    

11. Pour over the cake and let sit.

Enjoy this refreshing cake with a cup of tea or coffee but not all at once 🙂 I promise you it will be hard to stay away!