Prep 15 mins
Cook 50 mins
Old fashioned and no store mixes. Inexpensive, keeps well, wonderful lemon taste.
- 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
- 1.Heat oven to 350°F Butter a 12-cup bundt pan.
- 2.In a large bowl, whisk together flour, baking powder, baking soda, salt, and the 1/4 cup poppy seeds. Set aside.
- 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.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.Glaze1 cook glaze 1 ingredients together in small pan unitl syrupy. Pour over cooling cake to soak in,.
- 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.
If you miss the lemon poppy seed bunt cakes that were once offered at Panera Bread, this is the recipe for you! <br/><br/>I used to work at Panera and I have to say this cake is absolutely delicious and spot-on. I have made this cake as mini bundts as well as one large bundt and both turned out beautifully! This recipe is definitely a keeper.
This was a very delicious cake! Good lemony flavour, moist and the slices looked very pretty and appealing with the poppy seeds. In the instruction it did not say when to add the 1/4 cup poppy seeds, I gathered they should be added with the flour mix.
The cake needed a little more than 50 minutes to bake but then, ovens vary.
I did not pour glace 1 on the cake but made a syrup and put it in a bottle. Then, with every slice of the cake I poured on a little syrup. Glace 2 I omitted since we are not fond of frosting.
I highly recommend this cake, very good indeed.
Thanks for posting.
Got two bags of fresh lemons from family in Tucson. Good excuse, right? Used two lemons for fresh peel and juice. This cake has the nicest lemon flavor and fragrance, it's not too sweet and I really liked using Greek yogurt, which kept the cake moist. I did not glaze and it was still delicious. A keeper, LOVE IT!