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Friday, August 14, 2009

Lemon Poppy Seed Bundt Cake and a tip!

My daughter bought me some fresh poppy seeds at the Pike Place Farmers Market in Seattle so I came up with this recipe for a cake. Be sure to keep you poppy seeds in the freezer, they'll stay fresher!

Lemon Poppy Seed Bundt Cake

3 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
3 tablespoons poppy seeds
3/4 cup oil
1 3/4 cup sugar
2 tablespoons lemon zest
3 eggs
1/4 cup fresh lemon juice
3/4 cup milk plus 2 tablespoons


3/4 cup powdered sugar
1/4 cup fresh lemon juice
2 tablespoons butter, melted
1 teaspoon lemon zest

In a small bowl mix the poppy seeds with the milk. Warm in the microwave for about 1 minute, then let macerate about 30 minutes.

Spray a bundt pan with Pam. Heat the oven to 350 degrees.

Measure all the dry ingredients into a bowl and whisk.

Beat the sugar and oil with in a mixer bowl. Add the eggs, lemon juice and lemon zest and beat well. Alternately add the milk with the dry ingredients and mix well.

Poor into prepared bundt pan and bake 55 minutes.

Remove from oven and let cool on a wire rack for 10 minutes, then remove from pan loosening with a knife if necessary. Drizzle glaze over cake.


Mix all the ingredients in a bowl with a whisk.


Frieda said...

Thanks for the tip~ I'm putting mine in the freezer now. Also, thanks for a 'from scratch' poppy seed recipe...I've always done mine with a box mix~

Jo - To a Pretty Life said...

Thanks for commenting on my post (about scrunching sleeves with safety pins)! It's always such a nice surprise to get comments on older posts.

Your lemon poppy seed cake looks absolutely delicious. If I wasn't four days away (or less) from delivering a baby and actually had energy, I would love to try your recipe. In fact, your whole blog looks delicious.