Spring officially began last Friday, 03/20, yet it is 35 degrees F here today. Not to mention we had a snowstorm that very Friday. I am elated that finals are over and am excited to begin my new job next week.
And, it is also spring break! What better way to start the week off than by having some cake? Definitely not healthy, but life’s too short to not have a slice of tart, lemony goodness. How do you like to spend your day off or your breaks?
I’m still trying to improve my baking skills, so I’ve made a lemon poppyseed bundt cake this past weekend. I’ve been working on baking it just at the right temperature so that it wouldn’t be too burnt outside. With this recipe, I baked it at 325 degrees Fahrenheit for 60 minutes. While the outside was browned to the point that it almost got burnt, the inside seemed well-cooked, although I could still taste that raw flour flavor. It was still delicious, but it would have tasted much better if I had cooked it a little longer. I can’t seem to have consistent results with my oven!
For those of you who have made this kind of cake before, what is your take on it? Do you bake it at a high temperature so that it cooks fairly fast or at a lower temperature so that it doesn’t burn? I would greatly appreciate any advice you might share!
Lemon Poppyseed Bundt Cake
- 2 cups butter, at room temperature
- 2 3/4 cups sugar
- 6 eggs, at room temperature
- 2 tsp vanilla
- 3 Tbsp lemon juice
- 1 cup milk
- 1 Tbsp baking powder
- 4 cups flour
- 1 Tbsp grated lemon zest
- 1 Tbsp poppy seeds
- Preheat oven to 325 degrees F. Grease and flour bundt pan.Combine the baking powder, flour and lemon zest in a large bowl.
- Combine the baking powder, flour and lemon zest in a medium bowl.
- In another bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and lemon juice.
- Using a spatula, stir the flour mixture into the wet mixture in three additions, alternating with the milk. Make sure not to overmix.
- Fold in the poppy seeds into the batter.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 20-25 minutes before flipping onto a wire to cool completely.
- Lemon juice
- Confectioners sugar
- A dash of milk
- Whisk all of the ingredients together until it has a viscous consistency.