Lemon Poppy Seed Bundt Cake

A moist and lemony cake with a delicious and tart lemon glaze.

#lemon #bundtcake

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For the Cake:

2 3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3 tablespoons poppy seeds

1 1/2 sticks of unsalted butter, softened

2 cups sugar

4 large eggs

1/4 cup vegetable oil

1 cup sour cream 2 teaspoons vanilla extract

zest of 4 lemons

juice of 3 lemons

For the Glaze:

1 cup powdered sugar

juice of one lemon

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Technique:

For the cake:

Preheat oven to 350 degrees and grease one large bundt pan or two smaller pans.

In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds then set aside.

In a large bowl with a hand mixer, or in a standing mixer with paddle attachment, beat together the butter and sugar. Add eggs one at a time, mixing between each egg. Add vanilla, lemon juice, lemon zest and oil.

Add flour mixture and sour cream alternately in small batches, mixing each time.

Pour batter into bundt pan and bake 50-55 minutes, until a cake tester comes out clean. Remove from oven and let cool, then turn out cake from pan onto a serving plate.

For the glaze:

In a bowl or measuring cup, whisk lemon juice and powdered sugar until glaze forms. Pour over cooled bundt cake and serve.