Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

Ingredients:

• 2 sticks butter at room temperature

• 1 3/4 cup granulated sugar

• 4 large eggs

• 4 tbsp fresh lemon juice

• zest of 1 medium or 2 small lemons

• 1 tsp vanilla extract

• 1 cup whole milk

• 2 to 3 tbsp poppy seed

• 2 3/4 cup flour

• 1 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

Glaze:

• 1/2 cup powdered sugar

• 1 tbsp lemon juice

1. Preheat oven to 350 (325 convection oven). Thoroughly grease a 10- to 12-cup Bundt pan with cooking spray or shortening and dust with a bit of flour.

2. In a medium-sized bowl, add flour, baking powder, baking soda and salt; mix to combine. Set aside.

3. In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.

4. Stir in lemon juice, zest and vanilla.

5. Add the milk and flour mixture in thirds, alternately. Stir until just combined. Do not over mix. Stir in poppy seeds.

6. Pour batter into prepared pan and bake for 35 to 40 minutes or until toothpick inserted in center comes our clean.

7. Cool in pan for 10 minutes then turn out onto a cake stand fitted with a piece of parchment to cool for 15 minutes.

8. While cake is cooling, whisk together the ingredients for the glaze; there should be no lumps. Brush or drizzle glaze onto cake.

9. Place in the refrigerator for 30 minutes to set the glaze.

Yields: about 12 servings

Notes&Tips:

• I love eating a Lemon Poppy Seed Muffin but have never had Lemon Poppy Seed Cake. It is just as good (maybe even better) than the Muffin.

• This cake is not too sweet and has a nice moist texture. I had my slice with a cup of Silver Needle White Tea and it was the perfect afternoon snack!