A favorite flavor combination—lemon and poppy seeds—enhances this version of the classic Bundt cake.
1 1/4 cups granulated sugar
6 tablespoons unsalted butter, softened
1/4 cup canola oil
2 large eggs
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
10 ounce cake flour (about 2 1/2 cups)
1/4 cup poppy seeds
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup 1% low-fat buttermilk
Baking spray with flour
1 tablespoon unsalted butter
1 cup powdered sugar
3 to 4 teaspoons fresh lemon juice
Grated lemon rind (optional)
How to Make It
Preheat oven to 350°.
Place granulated sugar, 6 tablespoons butter, and oil in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 tablespoon lemon rind, 2 tablespoons lemon juice, and vanilla. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into 12-cup Bundt pan coated with baking spray. Bake at 350° for 38 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Invert cake onto a plate.
To prepare glaze, combine 1 tablespoon butter, powdered sugar, and 3 teaspoons lemon juice in a medium bowl; stir until smooth, adding remaining 1 teaspoon lemon juice, if necessary, to reach drizzling consistency.
Spoon glaze over cake. Sprinkle with grated lemon rind, if desired. Cool completely before slicing.
This was delicious. I upped the lemon flavor by subbing lemon yogurt in place of the buttermilk. Zested 2 lemons and juiced one to add to the batter. I used the juice from the second lemon in the glaze. I also added a box of instant lemon pudding mix with the flour. This was a very moist and lemony cake. We loved it.