The bundt tin purchase stemmed from stumbling across a great blog with a whole host of bundt recipes (amongst many others) and I can see the recipes will keep me and my bundt tin busy for quite some time. The recipe I used was for a lemon and poppyseed cake. The recipe was actually for use with a savarin pan but works perfectly with a bundt tin too. You can find the recipe here: http://www.dollybakes.co.uk/2012/02/lemon-drizzle-bundt-cake.html. I increased the quantities by half as the bundt tin is larger than a savarin, and baked it for 50 minutes at 170 until it was coming away from the edges of the pan.
I then added the lemon drizzle, and left it to cool completely in the tin. The trick with bundts (according to the dollybakes blog) is to ensure the tin is well-greased and floured before use to ensure the cake doesn't stick. I used PME cake release but you can use melted butter, and then added flour using my flour shaker. However, I was still rather nervous about whether the cake would come out without sticking. Thankfully it just slipped out neatly without any bother at all.
I then decorated it using the suggested icing, and added some lemon zest soaked in lemon syrup from the syrup mixture that was earlier added to the cake.
As for the taste test, it was amazing. A crisp outer and lovely and moist inside with just the right amount of lemon. Thankfully book group, who I baked it for agreed! I will definitely be using both the tin and recipes from the dollybakes blog again. Next up I am planning on the chocolate and beetroot bundt!
