Glazed Lemon Poppy Seed Bundt Cake
Ingredients
The Cake
-
2 and 3/4
cups
all-purpose flour
-
1/4
cup
cornstarch
-
1
teaspoon
salt
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
1/4
cup
poppy seeds
-
1
cup
unsalted butter
-
1 and 3/4
cups
granulated sugar
-
4
large
eggs
-
2
teaspoons
pure vanilla extract
-
zest of 3
large lemons
-
½
cup
juice of large lemons
-
1
cup
buttermilk
Lemon Simple Syrup
-
½
cup
granulated sugar
-
½
cup
juice of large lemons
Lemon Glaze
-
1
cup
sifted confectioners’ sugar
-
2
tablespoons
juice of lemon
Instructions
- Preheat the oven to 350°F (177°C) and prepare a 10-inch Bundt pan.
- Sift together flour and cornstarch, then whisk in salt, baking powder, baking soda, and poppy seeds.
- Beat the butter until creamy, then add sugar and beat until well combined.
- Add eggs and vanilla, mixing until combined, then add lemon zest and juice.
- Gradually mix in the dry ingredients and buttermilk alternately until just combined.
- Pour the batter into the Bundt pan and bake for 40-50 minutes until a toothpick comes out clean.
- Make the simple syrup by heating sugar and lemon juice until the sugar dissolves.
- Once the cake cools slightly, invert it and drizzle the syrup over the top.
- Prepare the glaze by whisking together confectioners' sugar and lemon juice, then drizzle over the cooled cake.
Nutrition Facts (estimated)
Servings
10
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
3g
Sodium
200mg
Cholesterol
80mg
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