Orange, lemon and lime poppy-seed Bundt cake with citrus cream cheese frosting

After you guys decided which cake I should bake for the January cake club event, I was *kinda* disappointed because I was quite excited about Bounty cake. I should have known that you wouldn’t let me down though. The cake you chose was AWESOME!

This cake is definitely a winner. It is delicious! Its perfect if you’re looking forward to spring just a biiiiiiit too keenly. Its full of fresh, zingy flavours to keep the winter blues away.

And, if you’re one of those people who feels bad about eating cake, this is the right cake for you. Orange, lemon and lime, in one cake? I’m pretty sure thats three of your five a day!

Here’s how to make it! I used this website to convert cups to grams. The recipe was adapted from this one.

• 6 cups / 600g  plain flour
• 2 tsp baking powder
• 1 tsp bicarb of soda
• 1 tsp salt
• 1.5 cups / 340g soft butter
• 3 cups / 600g sugar
• 6 eggs
• 100g poppy seeds
• 2 tsp vanilla extract or paste
• 2 tbsp orange zest (about one large orange)
• 2 tbsp lemon zest (about two large lemons)
• 1 cup / 140ml (or as much as you can get out of 1 large orange) fresh squeezed orange juice
• 1/2 cup / 70ml (or as much as you can get out of 2 lemons) fresh squeezed lemon juice
• 1/2 cup / 70ml (or as much as you can get out of 2 limes) fresh squeezed lime juice

Here’s what my cup measure looks like – you can get these from places like Wilko’s, supermarkets etc. Mine are from Ikea.

I tried cake release spray for the first time with this cake since I was worried about my new bundt tin with its intricate bevelled edges. I bought the Dr Oetker one which is what they had in my local supermarket, and there’s also a Wilton one you can from specialist cake stores. My cake tin, which I got for Christmas from Lee, is Wilton so maybe I should have got that one! I sprayed *LOADS* of it in the tin.

Yum! I cooked at gas mark 6 / 140 degrees for about 50 minutes. Check your cake regularly and take it out of the oven as soon as its done.

While it was cooking, I made the cream cheese frosting. I used the recipe from the Hummingbird Bakery which I love – You just mix together the following –

• 500g icing sugar, sifted
• 75g soft unsalted butter
• 200g cream cheese

To make it citrussy, I added about 2 tbsp of fresh lemon juice, 1 tsp of lime and a grating of lemon, lime and orange zest to the frosting (and more on top of the cake). Taste the frosting as your making it and add as much citrus flavour as you want!

Boo – cake release spray was not a success!

The cake mixture was very sticky and difficult to get out of the tin. Luckily I was able to stick the cake back together and cover up the mess with frosting! Cake baking lesson – never panic at an apparent disaster – you can probably salvage it!

I spooned the frosting over and arranged it down the sides of the cake. It looks a bit like a volcano. A delicious delicious volcano.

I made the cake for the January Cake Eaters Anonymous…. it was very popular! I will definitely be making this one again, its a must for lemon cake lovers.