lemon poppy seed bundt cake with lemon glaze

the final recipe that we are sharing from our mother's day brunch this past weekend is a lemon poppy seed bundt cake with lemon glaze.

i just love lemon recipes.  i was inspired by a lemon pound cake recipe that i read recently, and decided to make a lemon bundt cake to accompany our mother's day brunch.  that amazing husband of mine had the idea of adding the poppy seeds.  why didn't i think of that?

this cake is light and refreshing.  the sweet lemon glaze balances out the tart lemon cake perfectly, and the poppy seeds provide just the right amount of crunch too.  it was a great way to finish off our brunch!

lemon poppy seed bundt cake with lemon glaze
prep time: 10 minutes
baking time: 40-45 minutes
yields: approximately 12 servings
adapted from everyday occasions

ingredients:
8 tablespoons salted butter, softened
3/4 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 large lemons
1/2 cup skim milk
1 teaspoon pure vanilla extract
1 tablespoon poppy seeds
1 cup powdered sugar

directions:
in the bowl of an electric mixer, beat the butter and sugar together until light and fluffy (about 3-4 minuts).  add the eggs, one at a time, beating well after each addition.  sift the flour, baking powder, and baking soda into a large bowl.  zest and juice the lemons.  set aside 2 tablespoons of lemon juice.  finely chop the lemon zest and add it to a bowl with the remaining lemon juice.  whisk the milk and vanilla into the lemon juice.

add half of the wet ingredients to the butter and sugar mixture and beat well to combine.  add half of the dry ingredients to the mixture and beat well to combine.  repeat with the second half of the wet and dry ingredients (ending with the dry ingredients).  beat well.  stir in the poppy seeds.

spoon the batter into a greased and floured bundt pan.  bake for 40-45 minutes or until a knife inserted into the center of the the cake comes out clean.  once baked, allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to finish cooling.

to make the glaze, whisk together the 2 tablespoons of lemon juice with the powdered sugar.  once the cake has cooled completely, pour the glaze over the top of the cake and decorate with additional lemon zest.

enjoy!

love, laurie