Lemon Poppy Bundt Cake
Ingredients
1 C. plus 1 Tbsp. butter or margarine at room temperature
3 C. cake flour
2 Tbsp. poppy seeds
2 tsp. baking powder
1/2 tsp. baking soda
1 1/3 C. granulated sugar
3 eggs
16 ounce container sour cream
2 Tbsp. plus 3/4 tsp. grated lemon zest divided
1/4 C. plus 2 Tbsp. lemon juice divided
1 tsp. vanilla extract
1 C. confectioners sugar
Cooking Instructions
Preheat oven to 350. Melt 1 Tbls. butter; brush over inside of 12 C. Bundt pan. Combine flour, poppy seeds, baking powder and soda. In bowl with mixer at medium speed beat granulated sugar with remaining butter until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined. Beat in sour cream, 1/4 C. juice, zest and vanilla. Reduce speed to low then gradually beat in the flour mixture until just combined. Pour batter into pan. Bake 45-50 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove cake from pan; cool completely on rack. Combine confectioners’ sugar with remaining juice and zest; drizzle over cake.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)