Lemon-Poppy Bundt Cake
Yield
12 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup and 1 tablespoon |
butter
or margarine, at room temperature |
|
| 3 | cups |
cake flour
|
|
| 2 | tablespoons |
poppy seed
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 ⅓ | cups |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 16 | ounces |
sour cream
|
|
| 2 | tablespoons and 3/4 |
lemon zest
grated, divided |
|
| ¼ | cup and 2 tablespoon |
lemon juice
divided |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup and 1 tablespoon |
butter
or margarine, at room temperature |
|
| 7.1E+2 | ml |
cake flour
|
|
| 3E+1 | ml |
poppy seed
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 315 | ml |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 462.4 | ml/g |
sour cream
|
|
| 2 | tablespoons and 3/4 |
lemon zest
grated, divided |
|
| 0.3 | cup and 2 tablespoon |
lemon juice
divided |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
powdered sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
Melt 1 tablespoon butter; brush over inside of 12 cup Bundt pan.
Combine flour, poppy seeds, baking powder and soda.
In bowl with mixer at medium speed beat granulated sugar with remaining butter until light and fluffy, about 3 minutes.
Beat in eggs, one at a time, until combined.
Beat in sour cream, ¼ cup juice, zest and vanilla.
Reduce speed to low; gradually beat in flour mixture until just combined.
Pour batter into pan.
Bake 45 to 50 minutes or until toothpick inserted into center comes out clean.
Cool 10 minutes.
Remove cake from pan; cool completely on rack.
Combine confectioners' sugar with remaining juice and zest; drizzle over cake.
