Lemon Poppy Seeds Cake

I'm not a big fan if cake but there are some simple and fuss free cake that i'm fancy of. I was tempted to bake this goldrn lemon poppyseeds cake while reading a novel about patteserie. It was loaded with baked goodies on every single pages and this delicious lemon poppyseeds cake mentioned couple of times. I couldn't resist and put off the novel aside heading to my little hut to bake 😁. With a little bit of mixing and creaming, the gorgeous cake are ready to feast. It's lightly scented with citrus flavour (thanks to the lemon zest) and bursting with bright lemony flavor. Love the popping of poppy seeds on every bite. The glaze is definitely a pretty sight and which enhanced the lemon flavor.  

I enjoyed the cake with my novel and a cup of hot black tea. The cake was light,fluffy and moist and guess what, i'm not tempted anymore with each flipping pages of the novel as my craving has been satisfied ☺. 

Ingredients

3 cups all purpose flour

1/4 cup poppy seeds

1 cup unsalted butter,room temperature

3 large eggs, room temperature

2 cups granulated white sugar

2 1/2 tbsp lemon zest

2 tbsp lemon juice

1 cup buttermilk

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

For The Glaze

2 tbsp lemon juice

3/4 cup confectioners sugar

3-4 tbsp water

Methods

Preheat oven at 180'C and grease a bundt pan with cooking spray. Dust the pan evenly with flour. Keep aside.

Combine flour,salt,baking powder,baking soda and poppy seeds. Keep aside.

In a bowl, add buttermilk,lemon juice,lemon zest. Keep aside.

Using a hand ir stand mixer, cream the butter and sugat till light and fluffy. Scrape the sides of the bowl.

Add in eggs one at a time and beat after each addition.

Reduce speed to low and add 1/3 of flour mixture. Beat just to combine. Add 1/3 of buttermilk mixture and beat. Add the remaining flour and beat. Now beat in the remaining buttermilk.

Using a spatula gently stit to combine all the ingredients.

Pour the batter into the prepared bundt pan and bake for 65-70 minutes or until a skewer inserted in the center of the cake comes out clean.

 

Remove from oven and cool in the pan for 10-15 minutes

In a bowl, add confectioners sugar,lemon juice and water. Mix well till no lumps.

Invert the cake to a cake stand. Drizzle over the glaze and let it set for 10-15 minutes.

Slice and enjoy.

Notes

• Do not over mix the batter

• Greased the bundt pan and dust with 

        flour evenly to avoid the cake from            sticking to the pan