This cake is a classic Polish cake, flavoured with lemon. It’s a very easy cake to make and lasts for 3 – 4 days in an airtight container.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm bundt or fluted ring cake tin with melted butter, sprinkle in the crumbs or flour and swirl around until they stick to the greased tin, tipping out any excess. This helps the cake release easily once baked.
- Cream together the butter and sugar with an electric mixer until light and fluffy. This will take 4-5 minutes. Beat in the eggs, one by one, until combined.
- Sift in the flour, baking powder and a pinch of salt, and stir together with a wooden spoon, until just combined.
- Add the lemon zest and juice, vanilla and a splash of milk and mix in well.
- Transfer the batter to the prepared tin and smooth out as much as possible. Bake for 45-50 minutes, or until a skewer inserted into the cake comes out clean.
- Remove from the oven and leave in the tin until it has cooled enough to handle. Carefully place a wire rack over the tin and tip it over to release the cake. Leave to cool completely – we left ours overnight.
- To make the icing, mix enough lemon juice (start with 2 tablespoons) into the icing sugar to give a thick but pourable icing; if it is too runny, add more icing sugar.
- Pipe a little dotted pattern down each side with icing and then a matching set with lemon curd.
Traditionally you would use breadcrumbs to line the tin, but we used flour.You can decorate by just pouring the icing over the top if you don’t have time to pipe the dotted pattern. You can use your own lemon curd, or shop boght whichever is easier but we used a gorgeous curd gifted from the Dingle Food Company. I picked up our bundt tin in TK Maxx which I find is a great place for cookery tins, they always have a great assortment