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Lemon (Or Lime) Poppy Seed Bundt Cake

Created by TwisSis on February 3, 2018

FOR THE CAKE
5 ounces unsalted butter (cubed & at room temp, plus more for the pan, 10 tablespoons)
1 1/2 cups all-purpose flour (plus more for the pan)
1 cup granulated sugar
3 tablespoons poppy seeds
2 teaspoons baking powder
3/4 teaspoon salt

Step 1: Preheat oven to 350F. Butter & flour a 12-cup Bundt pan, tapping out the excess flour. In a food processor, pulse together the flour, sugar, poppy seeds, baking powder & salt. Add the butter & pulse to form pebble-sized pieces.
Step 2: Whisk together the yogurt, eggs & lemon zest. Add to the flour mixture & pulse until just combined (30 seconds). Spoon the batter into the prepared pan & bake until the cake is light golden brown and a toothpick inserted in the center comes out clean (30-35 min).
Step 3: Meanwhile, make the syrup. Combine the sugar & 3 tbsp water in a sml pan. Cook over low heat until the sugar has dissolved & is just warm (do not boil). Stir in the lemon (or lime) juice.
Step 4: Cool the cake in the pan on a rack for at least 20 min. Then turn out onto a serving platter & cool until just warm to the touch. Prick all over w/a toothpick & slowly drizzle the syrup over the cake. Cut into wedge slices & serve.
Step 5: NOTE FROM ME: It surprised me to see that the recipe required a 12 cup bundt pan, but yielded just 6-8 servings. The 2 stats seemed like a mismatch to me, so I opted to show as 8 servings.