Preheat the oven to 180ºc/160ºfan and grease and flour a bundt tin for later
Beat the unsalted butter and caster sugar together until creamy
Add the eggs, self raising flour, baking powder, lemon zest and poppyseeds and mix
Pour the mixture into the bundt tin and bake in the oven for 50+ minutes or until golden on top and a skewer poked into the deepest part comes out clean
Remove from the oven and leave for 10 minutes then gently try and ease the cake out of the tin!
Once cooled, mix the icing sugar, lemon juice and water together to make an icing and pour the icing over the cake
Finish by sprinkling the poppy seeds over the top
ENJOY!
Notes
You can use all sorts of bundt tins but my favourite ones are Nordic Ware or Masterclass tins – They’re beautiful!
If you don’t have a bundt tin then just bake it in a normal cake tin and decorate in the same way, but the recipe is design for a bundt tin!
I used my masterclass 25cm fluted ring pan for this recipe