BUTLER'S LEMON POPPY BUNDT CAKE
1 cup plus 1 tablespoon butter or margarine, at room temperature 3 cups cake flour 2 tablespoons poppy seeds 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/3 cups granulated sugar 3 eggs 16 ounce container sour cream 2 tablespoons plus 3/4 teaspoon grated lemon zest, divided 1/4 cup plus 2 tablespoons lemon juice, divided 1 teaspoon vanilla extract 1 cup confectioners' sugar Method 1. Preheat oven to 350 degrees. 2. Melt 1-tablespoon butter; brush over inside of 12 cup bundt pan. 3. Combine flour, poppy seeds, baking powder and soda. 4. In bowl with mixer at medium speed beat granulated sugar with remaining butter until light and fluffy, about 3 minutes. 5. Beat in eggs, one at a time, until combined. 6. Beat in sour cream, 1/4 cup juice, zest and vanilla. 7. Reduce the speed to low. 8. Gradually beat in the flour mixture until just combined. 9. Pour batter into pan. 10. Bake 45-50 minutes or until toothpick inserted into center comes out clean. 11. Cool 10 minutes. 12. Remove cake from pan; cool completely on rack. 13. Combine confectioners' sugar with remaining juice and zest; drizzle over cake. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
