Lemon-Poppy Seed Cake

Lemon-Poppy Seed Cake

from thepioneerwoman.com

Ingredients

  • 1 c. unsalted butter, softened
  • 2 c. granulated sugar
  • 5 large eggs, at room temperature
  • 2 tsp. vanilla extract
  • 3 tbsp. lemon zest, plus 1/4 cup lemon juice
  • 3 c. all-purpose flour
  • 1 1/4 tsp. salt
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 c. buttermilk
  • 1/4 c. poppy seeds
  • Nonstick baking spray
  • 1 c. powdered sugar
  • 1 1/2 tbsp. lemon juice

Directions

  1. 1

    Preheat the oven to 350°. Beat the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, beating well after each addition, stopping to scrape the sides of the bowl as needed. Stir in the vanilla extract and lemon zest.

  2. 2

    Stir together the flour, salt, baking powder, and baking soda in a medium bowl. Stir together the buttermilk, poppy seeds, and lemon juice in a small bowl.

  3. 3

    Gradually add about one third of the flour mixture with the mixer on medium-low. Stir in half of the buttermilk mixture followed by another third of the flour mixture. Repeat with the remaining buttermilk and flour mixtures until all is incorporated.

  4. 4

    Spray a 12-cup Bundt pan with nonstick baking spray. Pour the batter in the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in the pan for 10 minutes.

  5. 5

    Turn the cake onto a wire rack and cool completely, about 2 hours.

  6. 6

    For the glaze: Whisk together the powdered sugar and lemon juice in a small bowl. Drizzle the glaze over the cake, allowing it to drip down the sides. Let the glaze harden for at least 15 minutes before slicing and serving.