4yrs ago today, i started my blog Vishual Foodie. It started with the simple intention of collating traditional as well as good tried and tested recipes. It took a lot of pushing by my friends to get it started and now I am celebrating 4 yrs of it.
This blog has been curated with a lot of love and trials. Am glad to see so many using recipes from my blog not only to cook for their loved ones but also features on their business menu. Recently i have just been tied so unable to try too many dishes but i hope to be more regular
Coming back to this gorgeous Lemon Poppy Seed Bundt, i tasted it for the first time at the opening of first PDCA studio and then tasted it a few times at Priyankas home or studio. Absolutely love it but poppy seeds are hard to come by. Finally managed to get some from Australia and had reserved it for a special day. Thank you Priyanka Arora Nayak for sharing this delicious recipe. Its a tangy, delicious cake with an awesome crunch of the seeds.
325gms all purpose flour
1.5 tsp baking powder
1.5 tsp salt
400gms caster sugar
25gms poppy seeds
1tsp vanilla extract
Freshly grated zest of 1 lemon
3 tbsps lemon juice
Optional for glazing
150gms icing sugar
3 tbsp lemon juice
1. Preheat the oven to 180°. Grease ur bundt tin (2.5ltr) or 10″ cake tin
2. Sift flour, baking powder, salt. Add sugat and poppy seeds. Mix well.
3. In a separate bowl, whisk together the oil and eggs. When well combined add the vanilla and lemon juice.
4. Gradually add the milk and continue to whisk.
5. Add the dry mixture in intervals and fold it in. Ensure all lumps are removed to get a smooth batter.
6. Pour in the tine and bake for 40-50 mins until it’s cooked through and still has a spring when touched.
7. Ensure its cooled down before demoulding
8. If using the glaze then mix the icing sugar with the lemon juice and pour on the edges of the cake. Sprinkle some poppy seeds and lemon zest.
Recipe courtesy- Priyanka Arora Nayak from Polka Dots Cake Academy