Lemon Poppy Seed Bundt Cake With Lemony Glaze Recipes

Steps:

• Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• For the lemon poppy seed Bundt cake: Preheat the oven 350 degrees F. Butter and flour a Bundt pan.
• Whisk together the poppy seeds, lemon zest and juice, limoncello and eggs in a bowl until combined.
• In a stand mixer fitted with the paddle attachment, add the flour, granulated sugar, baking powder, salt and baking soda and mix to combine. With the mixer on low speed, slowly add the 2 1/4 sticks butter 1 tablespoon at a time, mixing until a pea-sized crumble texture is achieved. Increase the speed to medium and slowly stream in the egg mixture and beat until combined. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Pour into the prepared Bundt pan and smooth out the top.
• Bake until a cake tester comes out clean, about 40 minutes. Let cool for 30 minutes, then turn out onto a cake pedestal.
• For the strawberry-vanilla glaze: Whisk together the confectioners' sugar, strawberry jelly, vanilla and lemon zest and juice in a medium bowl until smooth. Pour over the cooled cake and top with the sprinkles.

Steps:

• Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

Steps:

• Soak poppy seeds in milk for 2 hours. Sometimes when I am in a hurry, I put the mixture in the microwave oven for about 45 seconds. Be careful as the milk may boil over, just keep an eye on it.
• Preheat oven to 350 degrees F (175 degrees C). Grease (with shortening because it will not stick as badly as oil or butter) and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan. Spread the batter so it's higher on the sides than middle.
• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely. Sometimes when my cake does not want to come out bundt pan, I run a bamboo meat skewer (long, skinny stick) along some of the edges to help it out. This does not seem to leave a lasting dent on the cake later.
• Glaze:.
• In saucepan, mix powdered sugar, orange and lemon juice together. Bring to a boil on medium heat, reduce to low and simmer for 2 minutes. Should be a syrupy consistency.
• Pour half of the glazing into the bundt pan, then carefully line up the patterns on the cake with the patterns on the pan and put the cake back into the pan on top of the glazing. Pour the remaining glazing on top of the cake and let all of it soak inches Wait a couple of minutes until all the glazing has soaked inches Turn the cake onto a serving platter. Enjoy.

Steps:

• Preheat oven to 350°F.
• Grease a bundt pan.
• Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
• Bake for 45 minutes or until toothpick tests clean.
• While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
• When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it.
• Allow cake to cool and then remove from the pan.