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Lemon Poppy Seed Coffee Cake
lemon poppyseed cake, poppyseed cake
Non-stick cooking spray
softened to room temperature
real vanilla extract
fresh lemon juice
Place top oven rack in the center position and pre-heat oven to 350°F. Prepare a standard-sized Bundt pan by spraying with non-stick cooking spray. Set aside.
Cream the butter and sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream and mix until smooth.
Combine the flour, baking soda, baking powder, poppy seeds, and lemon zest in a separate bowl. Add dry ingredients slowly to the wet ingredients and mix until smooth.
Transfer the cake batter into the prepared Bundt pan. Place in the pre-heated oven for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Set aside.
Remove from oven and place hot pan on a wire rack to cool for 30-40 minutes. To serve, remove cake from pan and slice. Drizzle with some lemon glaze right before serving. Enjoy!
*Add additional milk a little at a time, if necessary, to reach desired consistency
From The Kitchen of A Labour of Life