Cooking with Manuela: Lemon-Poppy Seed Bundt CakeSeptember 20, 2019
Brighten up your morning with this soft and moist lemon and poppy seed bundt cake drizzled with sweet lemon glaze
This soft and perfectly dense bundt cake, bursting with lemon flavor and exploding with crunchy poppy seeds, is a sure way to brighten up your morning. Add a little (or a lot!) of citrus glaze and you’re in for a sticky and lick-you-fingers delicious treat. Let’s take a look!
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Now let’s talk cake for a second. Here are a few things you might need to know before you start with this recipe.
– As in many cake, you want to start with soft/room temperature butter, which you’ll beat well with the sugar (mixes recommended for this step, but not necessary). All the nice and fluffy blending should be done with the wet ingredients only. When the dry and wet come together the least amount of mixing is the best… to keep the cake soft and moist.
– Make sure to grease your pan well. Use butter or a spray. And no matter what you are using, make sure to get it in each of the fold of the pan. I suggest using a brush if possible to avoid the cake sticking and breaking into pieces when flipping it over at the end.
– It’s best if you bake in the lower third part of the oven. Depending on your oven this cake might take between 45 and 50 minutes to be ready. I’ve used my smallest oven and mine was ready right at 45 minutes. My bigger oven normally takes longer. So I suggest start checking at 30 minutes (cover loosely with aluminum foil if the top gets too dark). And around the 45 minutes mark test with a toothpick.
– Let the bundt cake cool down in the pan for 5 to 10 minutes. And flip onto a serving dish or cooling rack. I like the cooling rack best… It’s a lot lighter and easier to flip.
Ready to start with this recipe?!? Here is a video recipe too.