Lemon Poppy Seed Cake
Lemon Poppy Seed Cake
KEEP SCREEN ON
Yield: Makes 1 cake
Ingredients
Ingredients
3 cups flour1 3/4 cup sugar
1/3 cup poppy seeds
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, melted
1 cup buttermilk
4 large eggs, at room temperature
2 tablespoons finely grated lemon zest
1 teaspoon vanilla
Ingredients
1 cup sifted powdered sugar
2 tablespoons fresh lemon juice
Preparation Method
- Position the oven rack to rack position 3 in Wolf oven.
- Preheat oven in BAKE at 325°F.
- Grease Bundt pan with butter.
- Sift together flour, sugar, poppy seeds, salt, baking soda and baking powder in large mixer bowl.
- Whisk together butter, buttermilk, eggs, lemon zest and vanilla in small bowl.
- Beat egg mixture into dry ingredients until smooth.
- Pour batter into prepared pan and place in center of oven.
- Bake 55 to 60 minutes or until knife inserted into center of cake comes out clean.
- Remove cake from oven and allow to cool for 30 minutes before turning out onto cooling rack.
- Meanwhile, combine powdered sugar and lemon juice with a whisk.
- Pour oven warm inverted cake.
- Allow to cool before serving.