Reworking a recipe: Lemon Poppyseed Bundt Cake

The other day one of my fellow broads, Deb Mosimann from the Swiss Woods Inn in Lititz PA posted a Cranberry Orange Bundt Cake with a Brown Butter Glaze recipe. It sounded so good that I just had to play with the basic sour cream batter and get creative.
I was going to try a double chocolate with toasted hazelnuts cake but had to switch to another flavor because I was out of hazelnuts. Bummer, but I promise to try it soon and report back! What I did have on hand however were lemon and poppy seeds. I love that combination and couldn’t resist trying it. The result was amazing and will be a nice addition to our afternoon tea buffet this time of year. What really stands out is how easy it can be to play with a plain but delicious batter and turn it it something new and exciting. Stay tuned!
P.S. My husband Michael “Mr. I don’t eat sweets anymore” just helped himself to a second slice mumbling something like “darn this is one amazing cake.” Ha!

Lemon Poppy Seed Bundt Cake (Deb’s recipe)

1 1/2 cups butter, softened to room temperature
2 3/4 cup sugar
6 large eggs
1 tsp vanilla
3 Tbsp lemon zest (the zest of well-scrubbed 3 lemons)
3  cups all purpose-flour
1 tsp baking powder
1/2 tsp salt
1 cup sour cream
1/2 cup poppy seeds

1. In a larger mixer bowl with the paddle attachment, cream the room temperature butter and the sugar till light and fluffy. Add the eggs one at a time beating well after each addition.

2. Stir in the lemon zest, and vanilla.

3. Combine the flour, baking powder and salt, then with the mixer at low speed add it alternately with the sour cream until all is incorporated. Do not over mix

4. Gently stir in the poppy seed.

5. Grease and generously flour one 2 quart Bundt pan or two 1 quart pans.

6. Spoon the batter gently into the pans not filling more than 3/4 full.

7. Bake in the 350 F preheated oven on the middle rack checking at 60 minutes with a cake tester. If the tester does not come out clean bake for another 10 min and test again. The tester must come out clean of any dough. I set my convection oven to 325 F and the two loaves were done in 55 min.

8. Allow to cool for 5-10 min then with a knife loosen around the edges down along the inside of the pan.

9. Place a cooling rack on top and turn the whole thing over. Gently tap on the top if it does not loosen on it’s own

Lemon Butter Glaze

1/3 cup butter (do not use unsalted)
2 cups  confectioners sugar
2-4 Tbsp freshly squeezed lemon juice

1. Melt the butter in a medium glass bowl in a microwave or use a medium sauce pan on the stove top over low heat.

2. When melted add powdered sugar and stir till mixed. It will appear lumpy

3. Add lemon juice 1 Tbsp at a time and mix until everything is smooth and the glaze is pouring consistency. You may need to add less juice if you are icing cookies or all of the 4 Tbsp if you are glazing a cake

Brampton Bed and Breakfast Inn
Danielle Hanscom

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