Tuesday, April 6, 2010

Lemon Poppy-Seed Bundt Cake


Ah, the classic tangy lemon and crispy poppy-seed combination that just screams sunshine and warm weather. What a great way to celebrate spring and Easter with a lovely glazed lemon poppy-seed cake. I was inspired by a lemon poppy-seed loaf that Starbucks sells, but wanted a prettier shape to accentuate the lovely cake, so I settled for a bundt pan. I modified this recipe from Canadian Living, and it features this dazzling dessert on the cover page of April's issue.

Note: This recipe was modified to a 8-inch Bundt cake pan, however it can be used in a 8" by 4" standard loaf pan or tube!

Lemon Poppy-Seed Bundt Cake

Ingredients

  • 1/2 1/2cup cup(125 mL) (125 mL) butter, softened
  • 1cup(250 mL) 1 cup (250 mL) granulated sugar 2egg
  • 2 eggs 1-1/2cups(375 mL)
  • 1-1/2 cups (375 mL) all-purpose flour
  • 3tbsp(45 mL) 2 tbsp (30 mL) poppy seeds 1tbsp(15 mL)
  • 1 tbsp (15 mL) grated lemon rind
  • 1 tsp (5 mL) baking powder 1/4tsp(1 mL)
  • 1/4 tsp (1 mL) salt 1/2cup(125 mL)
  • 1/2 cup (125 mL) milk
Lemon glaze:
  • 1/3cup(75 mL) 1/3 cup (75 mL)
  • granulated sugar 1tsp(5 mL) 1 tsp (5 mL)
  • grated lemon rind 1/3cup(75 mL) 2 tbsp (30 mL) lemon juice
  • 1 tsp (5mL) pure vanilla extract


Preparation:

In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.

In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt ; stir into butter mixture alternately with milk,
making 3 additions of flour mixture and 2 of milk. Spread in greased and floured 8-inch Bundt Pan or a 8- x 4-inch (1.5 L) loaf pan.

Bake in centre of 325°F (160°C) oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.

Lemon Glaze: In a bowl whisk together the confectioner's sugar, lemon zest, lemon juice and vanilla until a thick glaze forms. If
glaze is too thick, add a small amount of water. If glaze is too thin, add additional confectioner's sugar, until desired thickness is achieved. Allow cake to cool completely and spoon glaze over cake.

Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Let stand for 12 hours before slicing. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)