{Lemon Poppy Seed Bundt Cake}
Bundt cake:
  • 3 eggs
  • 180g white sugar
  • 100ml vegetable oil
  • 60g butter, melted
  • 250g sour cream
  • 1 teaspoon vanilla extract
  • 60ml lemon juice
  • 2 tablespoons lemon zest
  • 400g all-purpose flour
  • 1½ teaspoons baking powder
  • 1 pinch salt
  • 2 tablespoons poppy seeds
Lemon butter glaze:
  • 120g powdered sugar
  • 50g butter, melted
  • 3 tablespoons lemon juice
Bundt cake:
  1. Preheat your oven to 180C and grease a Bundt pan with butter then slightly flour it.
  2. Mix the flour, baking powder, salt and poppy seeds in a bowl.
  3. Combine the eggs with sugar in the bowl of your mixer and mix well until creamy and fluffy, at least 5 minutes.
  4. Stir in the vegetable oil, followed by the melted butter and sour cream.
  5. Add the vanilla, lemon juice and lemon zest as well.
  6. Fold in the flour mixture then spoon the batter into your prepared pan.
  7. Bake in the oven for 40-50 minutes or until it passes the toothpick test.
  8. When done, remove from the oven and allow the cake to cool in the pan for 10 minutes then transfer on a wire rack.
Lemon butter glaze:
  1. Combine all the ingredients in a bowl.
  2. Drizzle the glaze over the chilled cake and decorate with lemon peel.
  3. Serve the cake chilled.
Recipe by Pastry Workshop at https://pastry-workshop.com/lemon-poppy-seed-bundt-cake-chec-cu-lamaie-si-mac/