This recipe is from Serena at The Farm Chicks, and it is definitely one of my favorites...tender, light, and lemony. The hardest part about making this cake is letting it sit for a whole day before eating. Trust me...it gets better each day, and it is excellent for baking and then freezing.
Here's what you'll need (for the cake):
Butter, Sugar, Flour, Eggs, Vanilla Extract, Buttermilk (or buttermilk powder and water), Baking Powder, Baking Soda, Poppy Seeds, Lemons, Zest from the Lemons, & (lemon extract - optional).
For the glaze you will need:
Powdered Sugar & Lemon Juice (not pictured)
Zest each lemon (only the yellow part) using a microplaner.
Cut each lemon in half and squeeze juice over strainer and bowl to catch seeds.
Video: Get All the Juice out of Lemon
Set lemon zest and juice aside.
Place butter in mixer bowl and blend until creamy.
Add sugar, 1/2 cup at a time, and mix well until all sugar is added and the mixture is light and fluffy.
Add in eggs.
Add in vanilla extract.
Mix well.
Add in buttermilk powder, if using. (should be added with the dry ingredients...see my notes...#6)
Add in half of the lemon juice.
Add in flour.
Turn mixer to lowest setting, and add water (if using buttermilk powder)...Or add buttermilk.
Add in lemon zest.
Add in baking soda, baking powder, and poppy seeds. Mix well.
Add in lemon extract, if using.
Mix all ingredients until thoroughly combined (about 2 or 3 minutes).
Place cake batter in prepared Bundt pan and bake.
Once cooked, remove pan from oven, transfer pan to wire rack, and let cool for 5 minutes (in pan).
After 5 minutes, remove cake from pan, turn cake upside down on rack, and allow to cool thoroughly.
While cake is cooling, prepare glaze by adding together remaining lemon juice and powdered sugar. Stir well to eliminate clumps. You may need to add up to a total of 4 tablespoons of lemon juice to the powdered sugar to reach desired spreading consistency.
Drizzle cake with glaze. (double the glaze recipe if you like more)
This is my third time making this cake...it's just that good!
My notes and tips:
1) added 1/4 teaspoon lemon extract to cake batter
2) used buttermilk powder and water instead of buttermilk
3) added several tablespoons of lemon juice to the glaze recipe
4) used only 1 1/2 TBLSPs poppy seeds instead of 3 TBLSP
5) for best results, cover cake and wait one day before serving
6) if using buttermilk powder, add to dry ingredients,
and add the recommended water to the wet
ingredients. Always store buttermilk powder in
fridge after opening.
RECIPE: Lemon Poppy Seed Bundt Cake
One of these days I'm really going to make this as a cake, but I'm a muffin lover (freeze & micro!) so I turned it into muffins & they were very delicious! Nothing better! I used unsw't soymilk instead of buttermilk. Of course, the baking time was less, & hotter.
ReplyDeleteLoved 'em...thx, Jan. Keep 'em coming : )
So glad you enjoyed them. I bet they are great as muffins. Will have to try...what temp and cooking time?
ReplyDeleteIf I'm remembering correctly, I used a 400 degree oven for about 20 mins. So yummy! Thx!
Deletehi Jan...my neighbor had a birthday couple months back that I missed so I used it as my excuse to make your lemon poppy seed cake. I forgot u said to wait a day...so we ate some today:) Really tender, as u said. I used 10 Tbsp "I Can't Believe..." instead of butter, cut sugar down to 1 1/3 cup, poppy seeds to 2.5 Tbsp (2 would have been enuf), & subbed almond milk + lemon juice (1.5 Tbsp) for bttrmlk. Soymilk works for this, too. My Bundt pan was in use so I used a tube (?) pan...I forget the name; its my fruitcake pan. It worked nicely. So my n'bor got half & another n'bor got 1/4, like us :) So I'll look fwd to a slice tomorrow to see if what u say is true: that it gets better w/age. Love the glaze, Mmm.
ReplyDeleteThx so much for the yummy treat!
Your version sounds real good, too!
DeleteMany times I cut down on sugar in recipes, but rarely do I sub for the fat, but I trust your judgment and I'm definitely going to use "ICBINB" next time!
Thanks again!