A favorite flavor combination—lemon and poppy seeds—enhances this version of the classic Bundt cake.

Recipe by Oxmoor House October 2013

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Oxmoor House

Recipe Summary

total:
2 hrs
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

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Nutrition Facts

263 calories; fat 10g; saturated fat 3.9g; mono fat 3.9g; poly fat 2g; protein 3.2g; carbohydrates 40.5g; fiber 0.8g; cholesterol 37mg; iron 1.6mg; sodium 141mg; calcium 79mg.