Lemon Poppy Seed Bundt Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Old fashioned and no store mixes. Inexpensive, keeps well, wonderful lemon taste. Ingredients:
2 3/4 cups flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup butter or 1 cup margarine |
1 3/4 cups sugar |
4 eggs |
4 tablespoons lemon juice |
1 tablespoon lemon zest |
1 teaspoon vanilla extract |
1 cup yogurt |
1/4 cup poppy seed |
glaze, 1 |
1/2 cup water |
1/2 cup sugar |
1/2 cup lemon juice |
glaze, 2 |
1 1/2 cups confectioners' sugar |
8 -10 teaspoons lemon juice, depends on consistency |
lemon zest and poppy seed |
Directions:
1. 1.Heat oven to 350°F Butter a 12-cup bundt pan.
2. 2.In a large bowl, whisk together flour, baking powder, baking soda, salt, and the 1/4 cup poppy seeds. Set aside.
3. 3.In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with yogurt. Beat for 2 minutes. Spoon into prepared pan.
4. 4.Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
5. 5.Glaze1 cook glaze 1 ingredients together in small pan unitl syrupy. Pour over cooling cake to soak in,.
6. 6.Glaze 2: in a small bowl, mix together confectioners' sugar, lemon juice until smooth. Drizzle over top of cake and let it roll down the sides. Decorate with lemon zest or poppy seeds.
|
|