Lemon Poppy Seed Bundt Cake w/ Lemon Glaze

I have shared with you before my love for Lemon Poppy Seed ANYTHING … Well I certainly outdid myself with this Lemon Poppy Seed Bundt Cake. I could technically use the same recipe I have for the Lemon Poppy Seed Muffins (the Lemon Glaze is essentially the same) that I have shared with you but the muffins are more firm and provide a different texture while this bundt cake is soft and dense. Even the Mr. LOVED it. It was so moist and flavorful. The problem with making lemon bundt cakes is that they are TOO good that I cant make them very often because they get eaten in an embarrassing amount of time!

Cake Ingredients

• 2 3/4 Cups Flour

• 2 Cups Sugar

• 1 Cup Margarine, softened

• 1 Cup Sour Cream

• 1/4 Cup Oil

• 4 Large Eggs

• 1/3 Cup Lemon Juice

• 3 Tbsp. Poppy Seeds

• 2 Tbsp. Lemon Extract

• 2 Tsp. Vanilla Extract

• 1 Tsp. Baking Powder

• 1 Tsp. Salt

• 1/2 Tsp. Baking Soda

Lemon Glaze Ingredients

• 1 Cup Icing Sugar

• 3 Tbsp. Lemon Juice

• 1 Tsp. Lemon Extract

Directions

• Pre-heat oven to 350F degrees. In a large bowl whisk together the flour, baking powder, baking soda, salt and poppy seeds. Set aside.

• In a different large bowl, using a hand mixer, blend the margarine and sugar until fluffy. Add in the eggs one at a time, then add the vanilla. Slowly mix in the lemon juice, lemon extract and the oil.

• Next, alternate mixing the sour cream and the flour mixture into the wet ingredients, starting with the flour. Mix well but do not over mix.

• Spray a large bundt cake pan with non-stick cooking spray, pour the batter into the pan, and then spread evenly throughout the pan.

• Bake for 45-55 minutes or until cake is fully cooked. Use a toothpick in the center of the cake and see if it comes out clean. Remove from the oven and cool in the pan for at least 45-60 minutes. Invert the cake on the cooling rack and allow to fully cool.

• After the cake has fully cooled, combine the lemon glaze ingredients all together in a medium bowl. Place a piece of tin foil under the cooling rack to catch any excess drizzle, makes for an easy clean up! Drizzle the glaze over the cake and serve! Be sure NOT to rush the cooling process. If you do, then when you drizzle the glaze over top you will lose most of it onto the tin foil anyways. You want the cake cold enough that the drizzle spreads but doesn’t run right off the cake.