Advertisement
Recipe: Lemon Poppy Seed Bundt Cake
Similar Categories: Lemon, Poppy, Seed, Bundt, Cake
Lemon Poppy Seed Bundt Cake
Ingredients
The sweetness of honey and the tang of fresh lemon juice is a match
made in heaven. Use a lighter hued honey or creamed honey for its ease
in blending and lighter color. This cake often bakes up two-toned,
honey brown fading to lemon yellow.
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, room temperature
1 1/3 cups honey such as orange blossom, clover or any light hued honey
5 eggs, beaten
1 teaspoon vanilla
2/3 cup milk
zest of 2 large or 3 small lemons, about 2 1/2 tablespoons
2 1/2 tablespoons poppy seeds
For the glaze:
1/3 cup lemon juice
3 tablespoons honey
Special equipment needed: 10" Bundt pan, brushed with butter and
dusted with flour.
Instructions
Preheat the oven to 350 degrees. Set a rack in the lower third of the
oven.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Using a stand mixer or hand held beaters, cream the butter and honey
for 3 minutes. Add the beaten egg very slowly to incorporate. Stop and
scrape the bowl a few times. Add the vanilla. Set the speed on low and
alternately add the flour mixture in three parts and the milk in two
parts, beginning and ending with the flour. Stop and scrape the bowl
in between additions to assure it is evenly mixed, increasing the
speed briefly after each addition till smooth and creamy. Increase the
speed at the end for about 30 seconds. Fold in the lemon zest and
poppy seeds.
Spread the batter evenly in the prepared pan and smooth the top. Bake
for about one hour or until a wire cake tester pressed in the center
comes out clean. Allow the cake to cool for about 15 to 20 minutes and
invert from the pan to finish cooling on a wire rack.
For the glaze--While the cake is baking, whisk together the lemon
juice and honey.
Set the rack above a plate and brush on the glaze while the cake is
still hot. Brush or pour any glaze that runs onto the plate back onto
the cake. Cool and serve at room temperature. If you like, sift
powdered sugar over the cake once it is completely cool.
Makes about 16-20 slices.
Ingredients
The sweetness of honey and the tang of fresh lemon juice is a match
made in heaven. Use a lighter hued honey or creamed honey for its ease
in blending and lighter color. This cake often bakes up two-toned,
honey brown fading to lemon yellow.
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, room temperature
1 1/3 cups honey such as orange blossom, clover or any light hued honey
5 eggs, beaten
1 teaspoon vanilla
2/3 cup milk
zest of 2 large or 3 small lemons, about 2 1/2 tablespoons
2 1/2 tablespoons poppy seeds
For the glaze:
1/3 cup lemon juice
3 tablespoons honey
Special equipment needed: 10" Bundt pan, brushed with butter and
dusted with flour.
Instructions
Preheat the oven to 350 degrees. Set a rack in the lower third of the
oven.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Using a stand mixer or hand held beaters, cream the butter and honey
for 3 minutes. Add the beaten egg very slowly to incorporate. Stop and
scrape the bowl a few times. Add the vanilla. Set the speed on low and
alternately add the flour mixture in three parts and the milk in two
parts, beginning and ending with the flour. Stop and scrape the bowl
in between additions to assure it is evenly mixed, increasing the
speed briefly after each addition till smooth and creamy. Increase the
speed at the end for about 30 seconds. Fold in the lemon zest and
poppy seeds.
Spread the batter evenly in the prepared pan and smooth the top. Bake
for about one hour or until a wire cake tester pressed in the center
comes out clean. Allow the cake to cool for about 15 to 20 minutes and
invert from the pan to finish cooling on a wire rack.
For the glaze--While the cake is baking, whisk together the lemon
juice and honey.
Set the rack above a plate and brush on the glaze while the cake is
still hot. Brush or pour any glaze that runs onto the plate back onto
the cake. Cool and serve at room temperature. If you like, sift
powdered sugar over the cake once it is completely cool.
Makes about 16-20 slices.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Lemon, Poppy, Seed, Bundt, Cake
| Pumpkin Bars | All Fruit Cobbler No Refined Sugar |