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Ingredients
| cake flour: 4 1/2 cups |
| baking powder: 1 1/2 tsp |
| baking soda: 1 tsp |
| salt: 3/4 tsp |
| salted butter: 1 1/4 cups (at room temperature) |
| granulated sugar: 2 1/2 cups |
| eggs: 5 |
| lemon juice: 1/2 cup (fresh) |
| lemon juice: 3 Tbl (fresh) |
| lemon zest: 2 Tbl |
| buttermilk: 1 1/3 cups |
| poppy seed: 2 Tbl |
| powdered sugar (unsifted): 1 1/2 cups |
| strawberries (whole): 1 qt |
Glazed Lemon Poppy Seed Cake
Credit: Food.com
User rating:
-
Prep Time
55 min -
Cook Time
60 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350 degrees. Butter and flour 12-cup Bundt pan.
- Combine flour, baking powder, soda, and salt; set aside.
- With mixer at high speed beat butter until fluffy, about 2 minutes. Beat in granulated sugar until fluffy. Reduce speed to medium; beat in eggs, one at a time, until combined, about 3 minutes. Reduce speed to low; beat in 1/2 cup lemon juice and zest. Beat in flour mixture alternately with buttermilk until combined; stir in poppy seeds. Increase speed to high; beat 1 minute. Pour into pan.
- Bake until toothpick inserted into center comes out clean, about 1 hour. Run knife between cake and pan to loosen; cool in pan on rack 25 minutes. Remove from pan; cool completely on rack.
- Combine confectioners' sugar with remaining lemon juice. Pour over cake. Just before serving, fill center with berries.