Lemon Heaven Poppyseed Bundt Cake

Click HERE to watch the Youtube tutorial!

Oh, how I love all things lemon. Lemon meringue pie, lemon tarts, lemon squares and lemon poppyseed cake. The "pop" of the poppyseed is so pleasing - not to mention, I helped GROW the poppies that produced the beautiful seeds that I'm using for this cake! (Poppies are also wonderfully easy to grow, don't you know!) SO SATISFYING!

Simple, rustic and delicious- try this lovely bundt cake for yourself!

THE CAKE

INGREDIENTS:

3 cups all purpose flour

1/2 tsp baking soda

1/2 tsp. salt

1/3 cup poppy seeds

1 cup buttermilk

3 tbsp. fresh lemon zest

2 tbsp. fresh lemon juice

1 cup unsalted butter (room temp.)

2 1/4 cup granulated sugar

3 lg. eggs

HOW TO:

1.)Preheat oven to 325 degrees F with rack placed in middle of oven

2.) Spray the 10" bundt pan with baking spray (well) and flour it for extra insurance to not stick

3.) Mix the flour, baking soda and salt in a medium size bowl and set aside

4.) Mix the buttermilk, lemon zest, lemon juice and poppy seeds in a small bowl and set aside

*If you don't have buttermilk on hand, use 1 cup regular milk mixed with 1 tbsp lemon juice

5.) Cream the butter and the sugar for about 3 minutes on medium speed (use paddle attachment) Scrape down the sides of the bowl

6.) Add the eggs one at a time, beating well after each addition

7.) Alternate adding the flour/ liquid to the mixer. Start with the flour and end with the flour, and do 3 additions of the liquid, mixing well after each addition. (flour-milk-flour-milk-flour-milk-flour) Scrape down the sides of the bowl

8.) Pour, scoop into the prepared pan and smooth the top with a spatula

9.) Bake for 60 minutes, check with a toothpick, then bake for 5 minute increments until it is golden on top and toothpick comes out clean

THE SYRUP

INGREDIENTS:

1/4 water

1/4 cup sugar

2 tbsp.fresh lemon juice

HOW TO:

1.) Bring the water and sugar to a boil in a small saucepan

2.) Remove from the heat and stir in the lemon juice

3.) The cake will still be warm, that is OK. Invert the cake onto a cookie sheet with parchment or wax paper covering it (to catch the drips)

4.) Using a long toothpick, poke a few holes in the bottom for the syrup to soak in)

5.) Brush the syrup all over the cake until you've used at least half of the syrup, this will make the cake nice and moist

6.) Invert the cake again (to make it right side up) and let cool completely

THE GLAZE

INGREDIENTS:

1 cup icing sugar

2 tbsp. fresh lemon juice

HOW TO:

1.) Mix the 2 ingredients together in a small bowl until smooth and runny- should have a runny yet thick consistency

2.) Drizzle the glaze all over the cake and let sit for about 1/2 hour until the icing harden up a bit.