Lemon Poppy Seed Bundt Cake Recipe

Lemon Poppy Seed Bundt Cake Recipe

ben March 25, 2018 0

by Cindy Rahe

1 Prep the pan: Preheat the oven to 350°F with a rack in the middle position. Generously spray a 10-cup capacity bundt pan with baking spray.

2 Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

Lemon Poppy Seed Bundt Cake Recipe3 Make the batter: In the bowl of a stand mixer, beat the butter until creamy. Add the sugar and lemon zest, beat for 3 to 4 minutes, or until pale and fluffy. Scrape down the sides of the bowl and beat in the eggs one at a time, scraping the bowl after each addition.

Whisk the lemon juice and milk together in a measuring cup. With the mixer on medium-low, beat in a third of the flour mixture, followed by a third of the milk mixture. Continue to add the flour and milk, alternating between the two and scraping down the sides of the bowl as needed.

Lemon Poppy Seed Bundt Cake RecipeLemon Poppy Seed Bundt Cake RecipeLemon Poppy Seed Bundt Cake RecipeLemon Poppy Seed Bundt Cake Recipe4 Bake the cake: Scrape the batter into the prepared pan and even the top. Tap the pan on the counter a few times to make sure the batter settles into the crevices of the pan.

Bake in the center of the preheated oven for 60 to 75 minutes, or until a toothpick inserted in the center of the cake comes out clean and the top of the cake springs back to the touch.

Lemon Poppy Seed Bundt Cake Recipe5 Cool the cake: Remove the cake from the oven and cool in the pan for 15 minutes before unmolding on a wire rack. The cake should still be warm.

6 Make the syrup and drizzle over the cake: While the cake cools in the pan, make the lemon syrup. Combine the lemon juice and sugar in a saucepan and bring it to a boil over high heat. Boil until the sugar has dissolved.

Remove the pan from the heat and brush the syrup over the still-warm, unmolded cake. You should use up all the syrup. Cool completely before unmolding and icing.

Lemon Poppy Seed Bundt Cake Recipe6 Ice the cake: To make the icing, whisk the powdered sugar and lemon juice together, followed by 1 tablespoon of the milk and the salt. Whisk in additional milk as needed until the icing is thin enough to pour, but still holds a ribbon on the surface.

Spoon the icing over the cooled and unmolded cake. This cake keeps well, glazed or unglazed, at room temperature wrapped in plastic for 3 days. (If glazed, let the glaze set until dry to the touch before wrapping in plastic.)

Lemon Poppy Seed Bundt Cake RecipeLemon Poppy Seed Bundt Cake Recipe

simplyrecipes.com

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