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