I love the delicate texture of this bundt cake, accented by the tangy, lemony glaze and the crunch of the poppy seeds. It's a special treat, any time of the day!
Ingredients
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1/2 teaspoon vanilla
- zest from 2 lemons
- juice from 1 lemon
- 1 cup buttermilk
- 3 cups flour
- 3 tablespoons poppy seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Directions
| Oil and flour your bundt pan. Preheat oven to 325 degrees. Beat butter and sugar together in a medium-sized mixing bowl until fluffy. Add in eggs and vanilla and beat well. Add in remaining ingredients and beat until completely combined. Pour batter into the prepared bundt pan and bake for 45-55 minutes, until cooked through. Remove from oven and set on a wire rack for 5 minutes. Remove from pan and continue to cool on the wire rack. Drizzle with glaze, once cooled. Glaze 1 cup powdered sugar 2 Tablespoons lemon juice Whisk together until smooth. Cover until ready to use. |
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