Bundt cakes always look so beautiful don’t they?
Last month when Downeast had their tent sale I was lucky enough to find THIS Williams and Sonoma pan for only $5, holler! I’ve been dying to give it a try so I whipped up the recipe that was on the packaging, and added some lemon and poppy seeds.
It was so delish, and picture perfect!
You Will Need:
3 cups of flour
1 1/2 tsp of baking powder
3/4 tsp of salt
2 1/4 sticks of unsalted butter
1 2/3 cups of sugar
4 lightly beaten eggs
1 1/2 tsp vanilla extract
1 1/4 cups of milk
4 drops of lemon extract
3 tbsp of poppy seeds
powdered sugar for dusting
With all ingredients out at room temperature, prep the oven by placing rack in lower third of oven, and preheat to 325 degrees. Grease and flour pan generously.
In a bowl, sift together flour, baking soda and salt. Set aside.
In another bowl beat the butter on medium speed until creamy (about 30 seconds). Add sugar and continue beating until light and fluffy (about 5 minutes). Add the eggs a little at a time, and then the vanilla, and mix.
Add the flour mixture gradually in three sessions, followed by a bit of milk mixing well after each. Be sure to scrape down edge of bowl and mix everything well.
Spread batter into prepped pan, and bake until cake begins to pull away from the sides and passes the toothpick test! 65-70 minutes. Move the pan from oven to wire tack and let cake cool for 15 minutes in pan. Tap the pan gently to loosed the cake and turn upside down onto cake stand. Cool for at least two hours and dust with powered sugar or glaze right before serving.
For The Glaze:
powdered sugar, lemon juice and lemon zest.
I can’t remember the exact measurements, but it’s all preference anyhow. Start with a cup of powdered sugar and mix in a little lemon juice until the desired consistency. Remember once drizzled on cake, it always seems runnier than in the bowl! Sprinkle lemon zest over the top!