Lemon poppyseed cake with lemon vanilla glaze
- Prep Time 15 minutes
- Cook Time 35 minutes
- Total Time 50mins
- Yield 2 bundt cake
- Category dessert
- Method baked
- Cuisine american
Lemon poppyseed cake with lemon vanilla glaze
- Prep Time 15 minutes
- Cook Time 35 minutes
- Total Time 50mins
- Yield 2 bundt cake
- Category dessert
- Method baked
- Cuisine american
Ingredients
Units
- 3 cups all-purpose flour
- 2 1/4 cups sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 4 1/2 tablespoons poppyseeds
- 1/2 cup confectioner's sugar
- 1 teaspoon salt
- 1 stick plus 1 tablespoon unsalted butter, softened
- 1 1/2 cups milk
- 3 eggs
- 1 tablespoons vanilla extract
- zest and juice of 2 lemons
Instructions
- Preheat oven to 325°F. In a large bowl, mix flour, baking powder, baking soda, and salt. In a second bowl, mix butter, milk, eggs, sugar, and vanilla extract. Pour wet ingredients into dry ingredients, and stir until mixed. Add poppyseed and the juice and zest of one lemon, stirring until just combined. Pour the mixture into a large, greased bundt-pan. Bake for roughly 35 minutes, until a knife comes out clean when inserted into the cake.
- While baking, mix together the zest and juice of another lemon with the 1/2 cup of confectioner’s sugar. (this amount is very variable depending on how much juice you get from your lemon, so add more confectioner’s sugar if you want a thicker glaze, or water for a thinner consistency).
- Once the cake is cooled, turn it upside down and pour the glaze over the cake. Serve warm or cold!