Recipe ( from Rose's Heavenly Cakes )makes around 10 small bundt cakes
Ingredients
1 large egg, at room temperature, 53gm
1/2 half egg yolk ( i omitted, original recipe calls for additional 1 egg yolk )
sour cream 100gm
vanilla extract slightly less than 2 tsp
cake flour 125gm
castor sugar 80gm
baking powder 1/2tsp+ 1/4 tsp
baking soda 1/4 tsp
salt 1/4 tsp
lemon zest, finely grated 3 tsp
poppy seeds 25gm
unsalted butter 100gms
Method:
1.Preheat the oven at 350F/175C twenty minutes before baking and set the oven rack in the lower third of the oven.
2. In a medium bowl, whisk the whole eggs, yolk, 1/4 cup of the sour cream , vanilla, just until lightly combined.
3.In the bowl of an electric mixer, mix the flour, sugar, baking powder, baking soda, salt, lemon zest and poppy seeds on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for another 1 1/2 minutes.
4. Starting on low speed, gradually add the gee mixture in 2 parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure Using a spatula, scrape the batterinto the prepared tin and smooth the surface.
5.Bake for 30-35 minutes, or until cake tester inserted in comes out clean.The cake should start to shrink from the pan after removal from the oven.
While the cake is baking, make the lemon syrup.
Lemon syrup
sugar 56gm
lemon juice 45 gms
In a small saucepan or microwave, heat the sugar and lemon juice, stirring often, until the sugar is dissolved. Do not allow it to boil, cover it tightly to prevent evaporation.
As soon as the cake comes out from oven, place the pan on a wire rack, poke the cake all over with a thin skewer and brush it with one third of the syrup. Let the cake cool in the pan for 10 mins, invert them on to a plate and brush the top and sides of the cake with the remaining syrup. Cool completely and wrap airtight.
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