Recipe: Fresh Lemon Poppy Seed Bundt Cake

Tearah baked and tried out some recipes she’d found online before her baby shower to get the flavors just right. She taste-tested them on friends and family, made a few revisions with the feedback she got, and is sharing the tastiness with us. Thanks Tearah!

Fresh (from scratch) Lemon Poppy Seed Bunt Cake:
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(Tearah’s modifications-first soak the poppy seeds in the buttermilk before adding them, use large lemons or just add more, and double the frosting!)

1 cup butter, at room temperature

2 cups sugar

4 eggs

1/2 teaspoon vanilla

zest from two lemons

juice from one lemon

1 cup buttermilk

3 cups flour

3 Tablespoons poppy seeds

1/2 teaspoon baking powder

1/2 teaspoon baking soda

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

Glaze

1 cup powdered sugar

2 Tablespoons lemon juice

Whisk together until smooth.  Cover until ready to use.

Recipe from The Farm Chicks

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One Comment on “Recipe: Fresh Lemon Poppy Seed Bundt Cake”

  1. Lilla says:

    I appreciate, cause I found exactly what I was looking for.
    You have ended my 4 day long hunt! God Bless you man.
    Have a nice day. Bye


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