Glazed Lemon Poppy Seed Cake |
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Prep Time: 55 Minutes Cook Time: 5 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Woman's World 5/9/00. This takes a lemony-good buttermilk Bundt cake and makes it better than ever with poppy seeds for a little crunch. Top it with luscious strawberries for the perfect spring dessert! Ingredients:
4 1/2 cups cake flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
3/4 teaspoon salt |
1 1/4 cups butter, at room temperature |
2 1/2 cups granulated sugar |
5 eggs |
1/2 cup fresh lemon juice |
3 tablespoons fresh lemon juice |
2 tablespoons grated lemon zest |
1 1/3 cups buttermilk |
2 tablespoons poppy seeds |
1 1/2 cups confectioners' sugar |
1 quart strawberry |
Directions:
1. Preheat oven to 350 degrees. Butter and flour 12-cup Bundt pan.
2. Combine flour, baking powder, soda, and salt; set aside.
3. With mixer at high speed beat butter until fluffy, about 2 minutes. Beat in granulated sugar until fluffy. Reduce speed to medium; beat in eggs, one at a time, until combined, about 3 minutes. Reduce speed to low; beat in 1/2 cup lemon juice and zest. Beat in flour mixture alternately with buttermilk until combined; stir in poppy seeds. Increase speed to high; beat 1 minute. Pour into pan.
4. Bake until toothpick inserted into center comes out clean, about 1 hour. Run knife between cake and pan to loosen; cool in pan on rack 25 minutes. Remove from pan; cool completely on rack.
5. Combine confectioners' sugar with remaining lemon juice. Pour over cake. Just before serving, fill center with berries.
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