Prep time:
Cooking time: 1 hour
Total time:
Serves: 16
350g self-raising flour
350g caster sugar
300g baking margarine (or 150g softened butter & 150ml sunflower oil)
5 medium sized eggs
1tsp baking powder
2tbsp soured cream
100ml lemon juice
2 zest of lemon
1tsp vanilla essence
2tbsp poppyseeds
2tbsp milk (depending on batter consistency)
For the simple lemony icing:
150g icing sugar
1tbsp lemon juice
edible flowers – (I picked violas and primroses) to decorate – optional
‘Bundt’ refers to the shape of the pan – round and decorative, with a hole in the middle. They are often plain, but can be dusted with sugar or iced.
- words: Jo Arnell
- pictures: David Merewether
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