Lemon Poppy Seed Bundt Cake

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/2 cup Lemon juice, fresh

• Baking & Spices

  • 2 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Confectioners' sugar
  • 2 cups Granulated sugar
  • 3 tbsp Poppy seeds
  • 1 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Oil

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 cup Sour cream

Found on livewellbakeoften.com

Description

Ingredients

• 2 and ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons poppy seeds
• ¾ cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ⅓ cup fresh lemon juice
• 2 tablespoons lemon zest
• ¼ cup oil (canola OR vegetable)
• 1 cup sour cream
• 1 cup confectioners sugar (powdered sugar)
• 3 tablespoons fresh lemon juice (or as needed to thin out the glaze)

Directions

• Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.
• Mix in the eggs one a time, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
• Alternate mixing the flour mixture and the sour cream into the wet ingredients, starting with the flour and ending with the flour. Mix until just combined.
• Spray a 10-inch bundt pan well with non stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around.
• Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
• Remove from the oven and cool in the pan on a wire rack for 30 minutes. Then invert the cake onto a wire rack to finish cooling.
• Add the powdered sugar and lemon juice to a small mixing bowl and mix until fully combined.
• One the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the lemon glaze evenly over the cake and allow to harden for about 10-15 minutes.
• Slice and enjoy!