Lemon Poppy Seed Bundt Cake

I'm pretty sure I mentioned that friends of ours are moving and they've been getting rid of some things, which means we've been finding some things. Well, one of the things I found was a bundt cake pan. My who being just lit up when I spotted the bundt cake pan. I don't know why I love bundt cake, but I do.

And I especially love lemon poppy seed bundt cake! Actually, now that I think about it, I don't know that I've ever had any other kind of bundt cake. Hmmm. Whatever.

I always remembered my mom saying bundt cakes were difficult, so I was a little scared of what might happen. But my first bundt cake adventure turned out swell. And tasty!

(Yes. I said swell.)

Rockin' the apron!

Out of the oven to cool.

Lo a bundt cake! A lemon poppy seed bundt cake.

Lemon Poppy Seed Bundt Cake

Prep time:1–1¼ hours

INGREDIENTS
Cake

1 cup butter, at room temperature

2 cups sugar

4 eggs

½ tsp vanilla

zest from two lemons

juice from one lemon

1 cup buttermilk

3 cups flour

3 Tbsps poppy seeds

½ tsp baking powder

½ tsp baking soda

Glaze

1 cup confectioner's sugar

2 Tbsps lemon juice

DIRECTIONS
Cake

1. Oil and flour your bundt pan. Preheat oven to 325 degrees. Beat butter and sugar together in a medium-sized mixing bowl until fluffy. Add in eggs and vanilla and beat well. Add in remaining ingredients and beat until completely combined.


2. Pour batter into the prepared bundt pan and bake for 45-55 minutes, until cooked through. Remove from oven and set on a wire rack for 5 minutes.


3. Remove from pan and continue to cool on the wire rack. Drizzle with glaze, once cooled.

Glaze

1. Whisk together until smooth. Cover until ready to use.

I thought it had a bit too much glaze. I like the extra punch of sour the glaze adds, but it is quite sweet. If a make this again (if, ha! who am I kidding?) I may cut the glaze in half or just try a dusting of confectioner's sugar.