Lemon Poppy Seed Bundt Cake

By zircon50

Ingredients

• CAKE:
• 2 3/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 4 eggs, at room temperature
• 4 Tablespoons poppy seeds
• Grated zest of 3 large lemons
• 1 tsp vanilla extract
• 1/2 cup lemon juice
• 1 cup buttermilk
• ICING:
• 1 cup (250 mL) icing sugar, sifted
• 2 tbsp (25 mL) lemon juice (1 lemon)
• Grated lemon zest, optional

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Preheat oven to 350ºF (180ºC).

2. Generously grease and flour bottom and sides of bundt pan.

3. Sift together flour, salt, baking soda and baking powder, and set aside.

4. Using an electric mixer on medium speed, beat butter and sugar until light, about 5 minutes. Beat in the eggs, 1 at a time, beating well after each addition and scraping down sides as necessary. Reduce the mixer speed to low and beat in the zest, poppy seeds, lemon juice and vanilla. Slowly beat in the flour, alternating with buttermilk in 3 additions, beginning and ending with flour.

5. Spoon the batter into the pan(s), smoothing the top. Bake the cake for 60 to 65 minutes, or until toothpick inserted in center comes out clean.

6. Let the cake stand for 10 minutes in pan on a wire cooling rack. Then turn the cake out of pan onto the rack and let it cool completely.

7. To ice the cake, place the icing sugar in a small bowl and add enough of the lemon juice to make a smooth glaze and then pour over the cake. Garnish with extra grated lemon zest if desired.


Serves 12