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LEMON POPPYSEED BUNDT CAKE

 This cake is simple and delicious. You can add icing on top if you want an extra lemony flavor, I didn't put any on mine. It is delicious with coffee.

INGREDIENTS:

2 and 3/4 c. all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 tblsp poppy seeds
3/4 c. unsalted butter softened to room temperature
2 c. granulated sugar
4 large eggs room temperature
2 tsp vanilla extract
1/3 c. fresh lemon juice
2 tblsp lemon zest
1/4 c. canola or vegetable oil
1 c. sour cream

DIRECTIONS: 

  • Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.
  • Mix in the eggs one a time, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
  • Alternate mixing the flour mixture and the sour cream into the wet ingredients, starting with the flour and ending with the flour. Mix until just combined.
  • Spray a 10-inch bundt pan well with non stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around.
  • Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
  • Remove from the oven and cool in the pan on a wire rack for 30 minutes. Then invert the cake onto a wire rack to finish cooling.
     
     

 

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