Lemon Poppy Seed Bundt Cake
Old fashioned and no store mixes. Inexpensive, keeps well, wonderful lemon taste.
- Ready In:
- 1hr 5mins
- 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.
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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!1Replies 1
I made this recipe early on Mother's Day for our family get together. I followed the recipe and let it bake a little longer than 50 minutes. Stuck a toothpick in several places and it came out dry so I took it out of the oven. Raised beautifully but then it sank. Gave the recipe one more try following it to a T. I even put an oven thermometer in the oven to make sure it was the right temperature. Baked it 12 minutes more for a total of 62 minutes. I used a professional cake tester this time which is much longer than a toothpick and it came out dry. Unfortunately, the same thing happened. The taste was good but it looked like it wasn't baked through. Not sure how the other reviewers found this recipe to turn out but will be tossing this recipe.Replies 1
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