Lemon Poppy Bundt Cake
Orange peel and juice can be substituted for lemon
Cake:
3 c. all-purpose flour
1 tbsp poppy seeds
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
3 lemons
1-1/4 c. 1% low-fat milk
2 tsp vanilla extract
2 c. sugar
6 tbsp margarine or butter, softened
2 large eggs
Lemon Glaze:
1/3 c. sugar
1/4 c. fresh lemon juice
Preheat oven to dg350. Grease and flour 12-cup Bundt pan.
Cake: Combine flour, poppy seeds, baking powder, salt and baking soda.
From lemons, grate 1 tablespoons peel and squeeze 1/3 cup juice. In
small bowl, whisk lemon juice, lemon peel, milk and vanilla until
blended.
In large bowl, with mixer at low speed, beat sugar, butter and eggs
until blended. Increase speed to high, beat until creamy about 3
minutes occasionally scraping bowl with rubber spatula.
At low speed, alternately add flour mixture and milk
mixture--beginning and ending with flour mixture. Beat just until
combined, occasionally scraping bowl. Pour batter into pan; spread
evenly.
Bake 45 minutes or until tests clean. Cool cake in pan on wire rack
10 minutes. With spatula or small knife, loosen cake from edge of pan;
invert onto rack.
Glaze: In small bowl, mix sugar and lemon juice until sugar
dissolves. With skewer, prick top and sides of warm cake in many
places. With pastry brush, brush top and sides of warm cake with
glaze. Cool cake completely on wire rack.
Happy Baking!
Sherri
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