Lemon & poppyseed bundt cake – Priceless Magazines

Ingredients

• 350g self-raising flour
• 350g caster sugar
• 300g baking margarine (or 150g softened butter & 150ml sunflower oil)
• 5 medium sized eggs
• 1tsp baking powder
• 2tbsp soured cream
• 100ml lemon juice
• 2 zest of lemon
• 1tsp vanilla essence
• 2tbsp poppyseeds
• 2tbsp milk (depending on batter consistency)
• 150g icing sugar
• 1tbsp lemon juice
• edible flowers – (I picked violas and primroses) to decorate – optional