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Lemon Poppyseed Bundt Cake
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Ingredients:
| 2 cups flour |
| 1 1/2 cups sugar |
| 1 1/2 cups buttermilk |
| 1/2 cup vegetable oil |
| 2 eggs |
| 1 teaspoon vanilla extract |
| 1/2 teaspoon almond extract |
| 2 Tablespoons poppyseeds |
| 1/2 teaspoon baking powder |
| 3/4 teaspoon baking soda |
| 1/2 teaspoon salt |
| 1 fresh lemon zest of entire lemon (save lemon for glaze) |
- Preheat oven to 350 degrees. Spray Bundt Cake pan with Pam Baking Spray making sure to cover entire inside of pan for easy release. Mix all ingredients listed together in bowl at one time. Pour batter into the bundt cake pan and place in hot oven and bake for 35 minutes. Or insert a toothpick and make sure it comes out clean. Wait about 5 minutes and remove from pan and place on cooling rack or cake stand.
| 2 tablespoons fresh lemon juice (Use zested lemon from above and one additional) |
| 4 cups powdered sugar |
| 4 tablespoons butter, softened |
| 5 tablespoons milk |
- While cake is baking. Put powdered sugar into mix bowl along with butter. Mix with mixer until all juice is mixed. Add the lemon juice and mix. It will look like crumbles in appearance. Add milk and mix. Glaze will be thick, but slightly pourable. Set aside until cake is completely cooled. Then stir and pour over the top. This does make a generous amount of glaze, but we enjoy that. You can reduce this recipe if you like.
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