Lemon Poppy Seed Bundt Cake

Ingredients

For the cake:

  • 3 cups of flour

  • 2 cups of sugar

  • 1 tablespoon of baking powder

  • 1/2 teaspoon of salt

  • 3 tablespoons of poppy seeds

  • 1/2 cup lemon zest

  • 1/3 cup of freshly squeezed lemon juice

  • 1 cup of unsalted butter at room temperature

  • 3/4 cup of milk, at room temperature

  • 1/2 cup of sour cream, at room temperature

  • 4 large eggs

For the glaze:

  • 1 cup of powdered sugar

  • 1 teaspoon of pure vanilla extract

  • 3 tablespoons of lemon juice freshly squeezed

  • 1 to 2 tablespoons of milk

For the cake:

Preheat the oven at 350 degrees.

Spray a bundt cake pan with baking spray and set aside.

In a large bowl combine the flour, baking powder, salt and poppy seeds together. Set aside.

In the bowl of an electric mixer, add the sugar and lemon zest. Whisk for a few minutes until the lemon zest and sugar are well blended. Add the butter and beat until mixture is light and fluffy, a few more minutes.

Add the milk and sour cream, lemon juice and eggs to the mixer and mix well for about 2 to 3 minutes until smooth. 

Add half the flour mixture to the mixer and mix until well incorporated. Add the remaining flour and continue mixing until well incorporated. Pour batter into the prepared baking pan.

Bake for an hour or until an inserted toothpick in the center of the loaf comes out clean.

For the glaze:

Whisk the powdered sugar, lemon juice and vanilla extract. Add milk as needed, about a tbsp at a time until the desired consistency is achieved.

Take the cake out of the oven and let it sit in the bundt pan for 5 minutes. Flip the cake over onto a cake tray. Let the cake cool for about 10 to 20 minutes.

Drizzle the cake with the lemon glaze, cut into slices and ...Enjoy!

 

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