This cake is moist and light with a perfect amount of lemon flavor and so delicious, it never lasts long!
Prep Time:20 mins
Cook Time:40 mins
Total Time:1 hour
Yield:8-10 servings 1x
3 large eggs
3 tablespoons of milk
1 ½ teaspoons of vanilla
1 ½ C sifted flour
¾ C Sugar
3 TBSP Poppy Seeds
1 TBSP Grated Lemon Zest
¾ tsp Baking powder
1/8 tsp Salt
1 stick + 5 Tbsp softened salted butter
2 tsp lemon extract
For the Glaze:
1.5 cups confectioner’s sugar
1 fresh lemon juice
½ teaspoon lemon Extract
Preheat oven to 350. Grease and flour one 6-cup fluted tube or Bundt pan or one 8 /2 x 4 ½ inch (6 cup) loaf pan. Line the bottom of the loaf pan with wax or parchment paper
Whisk together the eggs, milk, and vanilla.
In a separate bowl, stir the flour, sugar, poppy seeds, lemon zest, baking powder, and salt.
Add half the egg mixture to the flour mixture with the butter. Beat on low speed until the flour mixture is just moistened. Then increase the speed to high and beat for just 1 minute. Gradually add the remaining egg mixture and beat for about 30 seconds.
Pour the batter into the greased and floured bundt pan and bake for 35-45 minutes until tests done.
Cool in the pan for 10 minutes, then turn the cake onto a wire rack and cool completely.
For the glaze, mix the 1/2 tsp lemon extract with the confectioner’s sugar and lemon juice. If it’s too thick, add 1-3 more tbsp of water until lit’s smooth and the right consistency. Drizzle over the bundt cake.