Lemon Cake

By flour_arrangements

Ingredients

• 1 3/4 cups sugar, divided
• 1 cup butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup buttermilk
• Grated peel and juice of 3 Bee Sweet lemons
• 2 tablespoons poppy seeds

Preparation

Step 1

Preheat oven to 350 F.

In a mixing bowl, cream 1 cup sugar and butter. Blend in eggs and vanilla.

In a separate bowl, combine flour, baking powder and salt. Stir into the batter.

Stir baking soda into buttermilk and add to the butter.

Fold in rated lemon peel and poppy seeds.

Pour batter into a greased bundt pan. Bake for 40-50 minutes, or until the cake is golden brown and has a service in the middle.

Meanwhile, combine lemon juice (about 1 cup) and 3/4 cup sugar in a saucepan and simmer over low heat until the sugar dissolves.

When the cake is done, let stand for 5 minutes, then drizzle sweetened lemon juice slowly over the top until it is all absorbed.