Lemon Poppy Seed Cake (Family Favorite)
Recipe: #2081
November 06, 2011
Categories: Desserts, Cakes, Tube/Bundt, Lemon, Baby Shower, Easter, Oven Bake, Cake Mix, more
"This recipe was given to one of my Uncles 30 years ago from a co-worker. It has been a much requested recipe in our family ever since. One of my favorites. *The secret to the lemony flavor is the thin glaze which sinks into the cake and then hardens and gives it a really nice texture. I love the bottom where the glaze is thickest!"
Ingredients
- CAKE
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- GLAZE
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Nutritional
- Serving Size: 1 (120.5 g)
- Calories 301
- Total Fat - 10.3 g
- Saturated Fat - 1.9 g
- Cholesterol - 52.1 mg
- Sodium - 267.6 mg
- Total Carbohydrate - 50.1 g
- Dietary Fiber - 1.7 g
- Sugars - 19.6 g
- Protein - 4 g
- Calcium - 68 mg
- Iron - 1 mg
- Vitamin C - 16.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F. Grease a bundt pan.
Step 2
Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
Step 3
Bake for 45 minutes or until toothpick tests clean.
Step 4
While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
Step 5
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.
Step 6
Allow cake to cool and then remove from the pan before the glaze hardens. It's best the next day when the glaze is hardened.
Tips
No special items needed.