Lemon Poppyseed Bundt Cake
From The Kitchy Kitchen [1]
Ingredients
- Bundt Cake
8 ounces (two sticks) unsalted butter, softened
1/3 cup canola oil
2 1/2 cups white sugar, divided
5 eggs
1/4 cup lemon zest, packed, from about 6 large lemons
2 3/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup fresh lemon juice, divided
3/4 cup half and half
1 teaspoon vanilla extract
4 teaspoons poppy seeds
- Glaze
2 cups confectioners’ sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon poppy seeds
Directions
- To make the bundt cakes: Preheat the oven to 350°F. Grease and flour mini bundt pans (if silicon, you don’t need to grease them) or 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
- Cream the butter, canola oil, and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
- Sift together the flour, baking powder, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, half and half, and vanilla. Add the flour and half and half mixtures alternately to the batter, beginning and ending with the flour. Fold in the poppy seeds. Bake on the middle oven rack for 50-60 minutes (about 20 minutes for small tins) or until a toothpick comes out clean near the center. Allow to cool for 10 minutes, then loosen the cake by knocking it against the counter. Invert the cake onto a serving platter.
- To make the lemon glaze: Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- To make the glaze: Combine all ingredients, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Information
- Category
- Desserts
- Cuisine
- North American
- Yield
- Fills 4 mini bundt pans or 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans