Lemon Thyme Bundt Cakes

Lemon & poppyseed mini bundt cakes drizzled with gin and thyme syrup

https://www.cutoutandkeep.net/projects/lemon-thyme-bundt-cakes • Posted by Cat Morley

These mini lemon bundt cakes are filled with poppy seeds and drizzled in a thyme syrup infused with Shetland Reel Gin.

You will need

For the thyme syrup
100 ml Water 50 g Sugar 6 Sprigs Thyme 2 oz Shetland Reel Gin
For the bundt cakes
200 g Sugar 100 g Butter 3 Eggs 150 ml Soya Milk 1 Lemon 2 tbsp Poppy Seeds 300 g Self-Raising Flour 200 g Icing Sugar

Project Budget

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Difficulty

Description

These mini lemon bundt cakes are filled with poppy seeds and drizzled in a thyme syrup infused with Shetland Reel Gin.

Instructions

1. 

   Bring the water to the boil in a saucepan and stir in the sugar until it has dissolved.

2. 

   Remove from the heat and add the sprigs of thyme.

3. 

   Leave the syrup to infuse for about 15 minutes.

4. 

   Once infused, add the gin to the syrup.

5. 

   Meanwhile, mix together the soya milk and poppy seeds. Grate in the zest from the lemon and then squeeze in the juice.

6. 

   Stir half of the thyme syrup into the milk.

7. 

   Cream together the butter and sugar and add each egg one at a time. Mix in half of the milk mixture and then half of the flour before adding the remaining milk and flour.

8. 

   Divide the batter into mini bundt moulds. This should make about 18 cakes.

9. 

   Bake at 180'C for 20 minutes until golden.

10. 

    Mix together the icing sugar with the remaining thyme syrup.

11. 

    Drizzle the icing over the bundt cakes and top each with a sprig of thyme.