Lemon Poppy Seed Bundt Cake
You'll need three to four lemons to yield the grated zest needed for the cake.
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
2 cups sugar
1-1/4 cups butter, softened
5 eggs
1 cup sour cream
1/2 cup milk
4 tablespoons grated lemon zest
2 tablespoons poppy seeds
2 cans (16 oz. each) cream cheese frosting*
Preheat oven to 350 Degrees F. Butter and flour 12-cup Bundt pan. Combine flour, baking powder, salt and soda; reserve.
At medium-high speed, beat sugar and butter until fluffy, 2 minutes. Beat in eggs, one at a time, then sour cream and milk. At medium-low speed, beat in flour mixture until combined. Beat in 3 tablespoons zest and poppy seeds. Pour into pan.
Bake 1 hour or until toothpick inserted into center comes out clean. Cool on rack 20 minutes. Remove from pan; cool. Meanwhile, combine frosting and remaining zest; spread over cake.
Woman's World - Issue of 1/9/07
Thought this sounded great, love the amount of zest called for in the recipe. Have not tried it yet, however, when I do I will not use the canned frosting, instead I will glaze the cake.
Enjoy!
You'll need three to four lemons to yield the grated zest needed for the cake.
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
2 cups sugar
1-1/4 cups butter, softened
5 eggs
1 cup sour cream
1/2 cup milk
4 tablespoons grated lemon zest
2 tablespoons poppy seeds
2 cans (16 oz. each) cream cheese frosting*
Preheat oven to 350 Degrees F. Butter and flour 12-cup Bundt pan. Combine flour, baking powder, salt and soda; reserve.
At medium-high speed, beat sugar and butter until fluffy, 2 minutes. Beat in eggs, one at a time, then sour cream and milk. At medium-low speed, beat in flour mixture until combined. Beat in 3 tablespoons zest and poppy seeds. Pour into pan.
Bake 1 hour or until toothpick inserted into center comes out clean. Cool on rack 20 minutes. Remove from pan; cool. Meanwhile, combine frosting and remaining zest; spread over cake.
Woman's World - Issue of 1/9/07
Thought this sounded great, love the amount of zest called for in the recipe. Have not tried it yet, however, when I do I will not use the canned frosting, instead I will glaze the cake.
Enjoy!