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Lemon & Poppy Bundt Cake with A G&T drizzle

Writer's picture: Alex Hollywood Alex Hollywood

250g softened butter ( + extra for greasing)

4 eggs

225g SR flour

1tsp Baking powder

300g caster sugar

1tsp vanilla extract

2tbs poppyseeds

1tbs lemon juice

1tbsp lemon zest

a splash of milk


( syrup)

80g Tonic

40g caster sugar

1dessert spoon gin

a squeeze of lemon juice

Glaze 200g icing sugar

20g tonic

20g gin

lemon zest to decorate


Preheat the oven to approx 180c. Brush your Bundt tin with melted butter and pop in the fridge whilst you make the batter ( this ensures your cake won’t stick to the inside of the tin) . cream the butter and sugar together til white and fluffy beat in the eggs one by one, sift in the flour and baking powder then add in the rest of the ingredients fold in well then pour into the bundt tin and bake 40-45 mins or until golden and a skewer comes out clean from the middle. Allow to cool slightly on side before turning on to rack . Make the syrup by heating the ingredients until bubbling and slightly reduced then brush all over the cake.

Once soaked in make the icing by mixing the ingredients together, drizzle liberally on top and decorate with lemon zest


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